When summertime hits in Chicago I’m always looking for a vermouth/soda and an iced cold brew. Licor 43 rounds out these flavors while adding depth and that little extra something. Malort gives citrus and that bitterness chicagoans love.

Cocktail Inspiration

Vermouth and sodas!

Ingredients

• 30 Ml. Licor 43 Original
• 23 Ml. Punt E Mes
• 15 Ml. Malort
• 15 Ml. Lemon Juice
• 15 Ml. Grapefruit Juice
• 30 Ml. Cold Brew Coffee
• 30 Ml. Naveran Cava

Method

Cocktail Preparation

• Bottom Collins glass with 30ml cava. Fill collins with regular kold draft ice.
• Combine Licor 43, Punt E Mes, Malort, GF juice and lemon juice in shaker with ice. Short shake and strain into collins glass. Top with additional ice of needed.
• Float 30ml cold brew coffee on top of cocktail on Collins glass.
• Orange peel express and insert. Licor 43 spray on top.

Coffee Preparation

• Using dark matter coffee house blend, grind 30 ml of coffee beans into a course grind.
• Add grinds to French press with 360 ml room temp water. Let French press sit for 10 hours room temp making sure grinds and water are together.
• Strain cold brew through French press after 10 hours. Bottle and refrigerate.