Seattle has a reputation for enjoying coffee. Those of us who live here put it in nearly everything - ice cream, chocolate, and, of course, our cocktails.
Coffee is an exceptional pair to some of the deeper spirits. And this cocktail, which pairs coffee with amaro and rum, is one of my favorites bartender, Damon Dhanens, has created for Orasella. I am sure you will enjoy it as well. Cheers!
Midnight City
Serves 1
1.25 oz rum
.75 oz Amaro Ciociaro (Available at Northwest Liquor and Wine in the Seattle-area)
.5 oz sweet vermouth
.75 oz cold brew coffee (regular coffee will also work in a pinch)
Bar spoon honey/cherry syrup*
Add ingredients to a mixing glass. Stir and strain over a big ice cube. Garnish with an Orasella cherry and a grapefruit twist.
Honey Cherry Syrup
1 oz honey
1 oz Orasella cherry syrup
(what’s left in the jar after you use your Orasella cherries)
Thoroughly mix honey and cherry syrup until well-incorporated.