SERVES 2
If an espresso martini and a Negroni had a baby, this cocktail from Kat Dunn would be it. The combination of gin, Carpano Antica with its vanilla overtones infused with coffee, and the bitter orange of the Campari make a perfect drink for the crisp air of fall on Nantucket.
INGREDIENTS
3 ounces Beefeater Gin (or gin of your choice)
1½ ounces coffee-infused Carpano Antica (recipe below)
1½ ounces Campari
2 long strips orange zest
Combine the gin, Carpano Antica, and Campari in a mixing glass. Stir for 40 rotations. Strain over fresh ice.
Heat the orange zest with a lighter or long match until it begins to shine from the oils being released. Then, squeeze the orange zest into the flame (you’ll know you did it correctly if you see a fire-burst from the zest). Drop the zest into the drink and serve.
INGREDIENTS
¼ cup of Arabica coffee beans to a bottle of Carpano Antica Or
1 ounce of Carpano Antica
¼ ounce of canned nitro coffee
Let it sit for an hour at room temperature. Strain coffee beans out.