City Witch

Summer 2019

“At first sip, you get the smokiness of the mezcal, the sweetness of the maple syrup, and some chocolate notes from the cold-brew coffee. The bitterness of the Cynar at the end keeps you wanting more.”  Jake Rose, bar manager, Hudson Hill, Denver

1 ounce Del Maguey Vida mezcal
1 ounce Cynar
1/2 ounce maple syrup

1/2 ounce cold-brew coffee concentrate
1 ounce coconut cream
1 whole egg
charred cinnamon stick, ground to a powder
Angostura bitters

Shake first six ingredients with ice, then remove ice and shake again. Strain into a single Old-Fashioned glass and garnish with ground charred cinnamon and eight drops of Angostura bitters.


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