Weegee Joe
1 dash bitters
5 ml cocoa shrub* (about one teaspoon)
25 ml coffee** (about one ounce)
50 ml Auchentoshan 3 Wood Single Malt Scotch Whisky (about 1.5 ounces)
Add all ingredients to a shaker with ice. Shake and strain into a rocks glass filled with ice. Add an orange peel for garnish or flame the orange peel for dramatic effect.
*You can just buy balsamic infused with cocoa nibs or make your own by buying the nibs and balsamic reduction individually and infusing them. Or substitute with Dark Chocolate Vinegar from the Filling Station.
**In this drink, I used a Kenyan coffee. For me, Kenyan and Ethiopian coffees have great citrus fruit characteristics and berry notes, as compared to a Brazilian or Colombian, which may have more nutty and chocolate aromas. The coffee to use for this cocktail should be brewed with double the amount of coffee-to-water ration you would normally use to make regular coffee. For example, normally brew 1 tbsp coffee to 1 cup water; for this recipe brew 2 tbsp coffee to 1 cup water. I bring this to the boil, and once brewed — no more than 5 minutes — the liquid is strained off and allowed to cool. Once cool, I take the coffee and mix in equal parts by volume sugar to liquid. So one glass of liquid to one glass of caster (superfine) sugar. Stir the sugar till it's all dissolved, and this gives the sweetener to the drink.
Read more: Weejee Joe Cocktail of the Week - Esquire
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