Cigarillo Recipe

Combine

Place 12 oz of Maker's Mark bourbon in a clean jar. Add 1 cup unsweetened shredded coconut. Seal jar tightly.

Infuse

Let bourbon steep with coconut at room temperature for 24 hours, gently inverting the jar once or twice during that time to redistribute oils.

Strain

After 24 hours, strain the bourbon through a fine mesh sieve lined with cheesecloth (or coffee filter) into a clean container. Press and discard solids. Optionally rest and decant again to remove remaining particulates. Reserve and use 2 oz per cocktail (this recipe calls for 2 oz).

Prepare espresso

Pull a fresh shot of espresso (about 0.75 oz) and let it cool slightly (30–60 seconds). If using cold brew concentrate, use measured 0.75 oz and keep cold.

Dry chill glass

Chill an old-fashioned glass or coupe by filling with ice water while you mix the drink.

Mix

In a mixing glass filled with ice, combine 2 oz coconut-washed Maker's Mark, 0.5 oz Licor 43, 0.5 oz Atomic Black (or coffee liqueur substitute), 0.75 oz espresso, 0.25 oz simple syrup, and 2 dashes chocolate bitters.

Stir & dilute

Stir the mixture briskly for 20–30 seconds (15–20 revolutions) until well chilled and properly diluted. This integrates the espresso and spirit elements while smoothing the texture.

Strain

Discard ice water from the chilled glass and double-strain the cocktail into the glass using a Hawthorne strainer plus a fine mesh (to catch any small espresso fines) for a clean, silky presentation.

Garnish

Express an orange twist over the drink to release oils, rub it on the rim, then drop it in as a garnish. For optional theatre, flame the orange peel briefly over the cocktail: hold peel skin-side down, light a match or torch, squeeze peel so a quick flash of oil ignites, then pass over drink and discard.

Serve

Serve immediately. The resulting cocktail should present coconut-tinged bourbon warmth, sweet herbal vanilla from Licor 43, bitter-sweet coffee depth from Atomic Black and espresso, with a bright citrus finish.