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Supremo Digestivo

By JEREMY JEFFAY

United States of America

I play by flavor and I found this to be what I’d want to sip on a hot, beach filled day.

Cocktail Inspiration

Experimentation

Ingredients

  • 30 Ml. Licor 43 Original
  • 30 Ml. Amaro Nonino
  • 15 Ml. China China
  • 3 Drops Saline
  • 2 Dashes Aztec Chocolate Bitters
  • 15 Ml. Cold Brew
  • 15 Ml. Borghetti Espresso Liquer

Method

Cocktail Preparation
  • Combine all ingredients in shaker except cold brew and borghetti.
  • If you have a handheld frother, combine cold brew and borghetti in mixing glass and froth. Otherwise use a shaker with spring to dry shake.
  • Add ice and shake the liquor mix.
  • Strain over a large rock then top with the foam.
  • Zest orange over top and discard peel.
  • Garnish with a toasted cinnamon stick.
Coffee Preparation
  • Combine 185 g coarsely crushed, chocolatey and spicy varietal of coffee with 750 g cold water.
  • Keep refrigerated and let steep for 24 hours before straining.

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