Dessert Cocktails Recipe

Build the cocktail

Chill a mixing glass or shaker briefly. Add 2 oz house-infused coffee bourbon, 0.75 oz Licor 43 and 0.5 oz sweet vermouth to the mixing glass.

Add bitters and ice

Add 3 dashes Aztec chocolate bitters. Fill the mixing glass with plenty of ice (enough to chill and dilute properly).

Stir

Stir gently but thoroughly for 20–30 seconds (about 15–20 full revolutions) until the mixture is well-chilled and slightly diluted — the mixing glass should frost on the outside.

Strain & serve

If serving on the rocks, place a large ice cube in a rocks glass and strain the cocktail over it. If serving up, fine-strain into a chilled coupe or Nick & Nora glass.

Garnish & finish

Express an orange twist over the drink by holding peel skin-side down above the glass and giving it a quick fold to release oils; rub the peel around the rim and drop it in. Optionally, grate a little dark chocolate or sprinkle cacao nibs on top for additional chocolate aroma.

Combine 12 oz bourbon and 1 oz coarsely crushed freshly roasted coffee beans in a clean jar with a tight lid. If you like a touch of sweetness, add 1 tsp brown sugar and stir to dissolve.

Seal the jar and let steep at room temperature for 24 hours, then taste. If you desire stronger coffee flavor, steep up to 48 hours total. After steeping, strain the bourbon through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove grounds and any fine particulates.

Transfer the infused bourbon to a clean bottle and store refrigerated or at cool room temperature. Yields about 14 oz infused bourbon; use 2 oz per cocktail.