Quarterman's Café* Recipe
el dorado 8yr rum, velvet falernum, tonic, borghetti, espresso
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill an old-fashioned or rocks glass by filling it with ice and cold water; set aside while you prepare the cocktail.
Pull espresso
Pull a fresh 1 oz shot of espresso (about 25–30 seconds extraction). If you don't have an espresso machine, use very strong brewed coffee cooled slightly (use the same volume). Allow the espresso to cool for 30–60 seconds so it won’t melt the ice immediately when combined.
Add espresso and sweetener
Pour the 1 oz freshly pulled espresso over the spirit blend. Taste briefly; if you prefer it slightly sweeter or if the espresso is very bitter, add 0.25 oz simple syrup and stir gently to integrate.
Top with tonic
Float or gently pour 2 oz chilled tonic water over the back of a bar spoon onto the drink to maintain a layered effervescence. This will give a subtle bitter-sweet sparkle without diluting the espresso head too quickly.
Finish and garnish
Express an orange twist over the drink by holding the twist skin-side down and giving it a quick squeeze to release oils, then rub the rim with the twist and drop it into the glass. Float one whole coffee bean on top for aroma and presentation.
Serve
Serve immediately with a short stirring spoon so the guest can integrate the layers if desired. Estimated sip temperature is cool; enjoy.