Slow Drip Recipe

Chill glass

Place an old-fashioned glass in the freezer or fill with ice water to chill while preparing the cocktail.

Build and stir

In a mixing glass, add 2 oz Pike Creek Rye, 0.5 oz Drambuie, 0.25 oz Averna, 0.25 oz Licor 43 and 3 dashes black walnut bitters. Fill the mixing glass with plenty of ice and stir for 30–45 seconds until the mixture is well chilled and slightly diluted (approx. 20–25% dilution by volume).

Prepare serving glass

Discard ice from the chilled old-fashioned glass. Place a single large ice cube or sphere into the glass.

Strain

Double-strain the stirred cocktail over the large ice cube into the chilled glass using a Hawthorne and fine-mesh strainer to ensure clarity.

Brew espresso

Brew 1 oz of strong espresso (or very concentrated coffee). Allow it to cool slightly but remain warm (not hot) — about 45–60 seconds after extraction.

Combine foam ingredients

In a small metal or glass mixing cup combine 1 oz warm espresso, 1 oz chilled heavy cream, 0.25 oz simple syrup and 0.25 tsp instant soy lecithin (optional).

Aerate foam

Using an immersion blender: hold the blender at the surface and blend for 20–30 seconds until a light, stable foam forms (a glossy, whipped espresso foam about 1/4–1/2 inch thick). If you don’t have an immersion blender, use a milk frother or a small whipped cream siphon charged once — aim for a thick, spoonable foam.

Smoke foam

Place the glass containing the stirred cocktail under a cloche or dome. Fill the smoker or smoking gun chamber with 1 tablespoon of wood chips (cherry or oak recommended). Ignite and produce smoke, then direct the smoke under the cloche to infuse the empty glass area for 8–12 seconds, then quickly remove the cloche and pour the foam on top of the cocktail. Alternatively, you can briefly (3–5 seconds) wave smoke over the finished cocktail before topping with foam to impart a gentle smoky aroma.

Top and garnish

Spoon or gently dollop a 1/2–3/4 oz (approximate portion) of the smoked whipped espresso foam onto the surface of the cocktail, creating a stable cap. Place 3 smoked espresso beans on top of the foam as garnish. Optionally, finish with 1 additional dash of black walnut bitters on the foam to add aromatic depth.

Serve

Present immediately with the aroma of smoke. Advise the drinker to sip through the foam so they experience the bitter-sweet espresso layer with the rye/Amero base.