an original of mine.
After creating the coffee amaro blend for the original Carajillo Old Fashioned, I found that the cocktail required so little of it that even a small batch lasted a remarkably long time. Fortunately, the blend proved versatile, working well anywhere a coffee liqueur might be used, particularly in recipes that benefit from a less sweet profile.
Inspired by the idea of pairing it with a fruit forward whisky, I began experimenting with the remaining measures of the amaro blend. Drawing fruther inspiration from the Espresso Mintini, I was convinced that mint could further enhance the alpine character of Braulio, and it ultimately became a key element in bringing the drink together.
After several experiments I landed on this. The result, if I may say so, exceeded expectations.
Fresh coffee beans lead the way, both on the nose and the palate (I mean head in a bag of coffee beans). Beneath the initial espresso forward character lie layers of ripe orchard fruit, honeyed cereal, and lightly toasted oak. As it opens up, notes of dark chocolate emerge alongside subtle hints of herbal mint and a touch of orange marmalade bitterness, adding depth and complexity to the rich, full-bodied espresso profile. An ideal slow sipper for those who appreciate their espresso or coffee served black.
Use a Speyside style scotch or other fruity whisk(e)y to compliment the other ingredients. And yes classic laddie is not a Speyside. I would have tried Irish Whiskey but ran out of amaro blend. If to bitter a little saline or touch more honey syrup can help. Instead of the fernet a handle of muddled mint leaves adds similar flavour.
As for the name it’s a nod to the famous Scottish poet enjoying a nightcap.
Poet’s Nightcap
2 oz (60ml) Speyside Scotch (@bruichladdich )
¾ oz (22.5ml) Coffee Amaro Blend
⅓ oz (10ml) 3:1 Honey Syrup (to taste)
1/2 barspoon (2.5ml) Fernet Branca (or Gently Muddled 6-8 Mint Leaves)
3 dashes Chocolate Bitters
Three Mint Leaves