I’ve bartended for a little over 10 years, but my sweet hubby has been a barista for 20! For a special treat, my hubs would brew me up a spiced Turkish coffee, which is the muse for my cocktail! A marriage of coffee and cocktails, just like us.

Cocktail Inspiration

Traditionally served Turkish style coffee. "Cezve" is the Turkish word for "ember" and also the name of the coffee pot in which Turkish coffee is served in.

Ingredients

• 45 Ml. Licor 43 Original
• 8 Ml. Finocchietto
• 45 Ml. Distilled Water
• 15 Ml. Kurukahveci Mehmet Efendi Turkish Coffee
• 8 Ml. Ground Cardamom
• 7 Ml. Cinnamon Powder
• 4 Ml. Ground Clove

Method

Cocktail Preparation

• Build up spice base in cezve
• Pour in Licor 43, finocchietto, and distilled water into cezve and stir together
• Add coffee, but do not stir.
• Bring entire brew to a boil
• As the coffee cocktail foams, pour into the glass carefully
• Continue to pour and allow the coffee to settle at the bottom of the glass
• Once all is poured, serve and enjoy

Coffee Preparation

• Combine cardamom, cinnamon, and clove into cezve
• Add distilled water, Licor 43, and finocchietto and stir together
• Add coffee, but do not stir together. Light Bunsen burner on a low to medium heat
• Let it sit and begin to come to a boil
• As foam begins to froth, pour into Turkish coffee glass carefully
• Continue to pour and allow coffee to settle to the bottom of the glass
• Once all is poured into glass, serve and enjoy