Rich and decadent, this Denver-born cocktail combines two amaros with vanilla and spice.
1/2 oz. spiced vodka
1 oz. Averna
3/4 oz. Ramazotti
3/4 oz. Carpano Antica
1/2 oz. vanilla syrup
1 fresh whole egg (pasteurized if you like)
1 oz. rice milk
Tools: shaker, strainer
Garnish: freshly grated nutmeg
Combine ingredients with ice and shake to chill. Strain into a chilled glass and garnish.
Vanilla Syrup: Combine 1 cup of granulated sugar with 1 cup of water in a small saucepan over medium high heat and bring just to a boil, while stirring constantly. Remove from heat, add 1 vanilla bean (split lengthwise) and let cool to room temperature before straining into a glass bottle. Keep refrigerated for up to 2 weeks.
20 whole black peppercorns, toasted
2 whole cinnamon sticks, toasted
1 vanilla bean, split
10 whole coffee beans
Combine all ingredients in 1 750-ml. bottle of vodka and let infuse for 1 week. Strain into a glass bottle.
Adam Hodak, Green Russell, Denver