Cafe-tini
I’m not a big caffeine fiend, and a cup of coffee literally makes me sick, sometimes for a few days. I don’t know why, the acid? The caffeine? But given the smell of brewed coffee turns my stomach, I tend to stay away from coffee unless a craving hits me really hard.
When I do give into coffee, it’s sometimes hot and heavily creamed and sweetened, (sweetened condensed milk is my fave for black tea and coffee), but more often it is cold brew, with moderate cream and simple syrup. The former version is what I remember from my days as a youngin’ at my grandmother’s house. She’d make breakfast, and I would get a full cup of coffee filled with powdered creamer and sugar. I was such a grown 8 year old.
At some point along the way, I had Kahlúa and decided it was the best form of coffee, period. This café-tini reminds me of that. It’s sophisticated, balanced in sweetness, and sure to delight coffee lovers.
Cafe-tini
4 dashes orange bitters
About 2 large jigs of cold brew
Basil simple syrup (small jig)
orange zest
Directions:
First, peel an orange and try to avoid catching the pith. You want just the zest.
Next, rim your martini glass with the zest, then spank the zest to release the oils. (Seriously. Spank that zest.)
In a shaker, combine the bitters, cold brew, syrup, and ice. Shake it up, then strain into the martini glass. Garnish with the zest and a basil leaf.
Enjoy!
