The Coffee House
This is actually not technically a coffee liqueur cocktail – the original recipe called for equal parts regular coffee and rye, with some sugar and bitters. It’s assumed it would have been served warm but the book it was first written in was fairly tongue in cheek and concentrated more on gently mocking the temperance movement than giving clear instructions on how to make the drinks!
However, modern bartenders such as Melbourne’s own Michael Madrusan decided to take another look at it and reimagined it more as a coffee flavoured Old Fashioned. In the proportions used here it’s actually more similar to a Manhattan, using a really good quality coffee liqueur to shine through a bit more.
Ingredients
40ml rye whiskey
20ml (2/3oz) coffee liqueur
2 dashes orange bitters
2 dashes Mr Bitters macadamia and cacao bitters
Orange twist to garnish
Equipment
A jigger
A mixing glass
A barspoon
A julep strainer
A rocks glass
A large ice block
Method
Prepare your twist.
Add all ingredients to your mixing glass, stir to chill and dilute and strain over a block of ice.
Fold your twist over the top to express the oils, twist and garnish.
Enjoy!
Suggested Spirits
You want a nice weighty rye for this with good chocolate notes.
We're using the local Gospel Solera rye but something like Knob Creek Rye won’t go wrong.
Mr Black Cold Drip Coffee Liqueur is less sweet so works well – if you’re using something like Kahlua that’s fine but drop down the amount a little.
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