Humo Y Café Recipe

Toast and grind oats

Preheat a small skillet over medium heat. Add the rolled oats and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove and let cool slightly, then pulse in a spice grinder or blender to a coarse powder.

Reduce stout

Pour 200 ml oatmeal stout into a small saucepan and bring to a gentle simmer over medium heat. Reduce to about 100 ml (roughly half) — this will concentrate the malt and roasty flavors. This takes about 8–10 minutes; skim and discard any large foam.

Make syrup

Lower heat to medium-low. Add the dark brown sugar, granulated sugar, butter, and the ground oats to the reduced stout. Stir constantly until the sugars dissolve and the mixture thickens slightly, about 4–6 minutes. Remove from heat and stir in the vanilla extract and a pinch of sea salt. Taste and adjust sweetness. Let cool to room temperature; the syrup will thicken as it cools. Transfer to a jar — yields about 150 ml syrup.

Store

Syrup keeps refrigerated for up to 2 weeks. Bring to room temperature before using in cocktails for easier measuring.

Measure and combine

Add 2 tbs mezcal, 0.75 tbs white crème de cacao, 0.75 tbs coffee liqueur, 60 ml cold brew, and 15 ml freshly brewed espresso (if using) into a mixing glass or shaker. Add 15–20 ml (about 1 tbs) of the cooled oatmeal stout syrup. The exact syrup amount can be adjusted to taste; start with 1 tbs for balanced bitterness and sweetness.

Chill and dilute

Fill the shaker with ice (or add large ice cubes to the mixing glass) and stir briskly for 20–30 seconds (or shake briefly if you prefer a slightly frothier texture). The goal is to chill the mix and achieve proper dilution.

Strain

Double-strain the cocktail into a chilled rocks glass over one large ice cube (or serve neat in a coupe if preferred).

Garnish and smoke

Express an orange twist over the drink and rim the glass with the oils, then drop the twist in. Place three coffee beans on the surface. If using the smoked rosemary, briefly ignite the tip of the sprig until it smolders and capture the smoke under an inverted glass to infuse the cocktail for 10–15 seconds, then unveil and place the sprig on the rim. Alternatively, use a smoking gun to lightly smoke the drink for a few seconds. The mezcal's natural smokiness should harmonize with the added smoke.

Serve

Serve immediately. Taste and, if needed, add an additional 5–10 ml oatmeal stout syrup for more sweetness and body or a splash more cold brew for brightness.