Photo by Sheri Giblin
Seattle is the birthplace of America’s specialty coffee culture, and beyond the coffee shops that dot every street corner in the city, bars have gotten in on the action, mixing locally roasted coffee into cocktails like this one from Seattle bartender Andrew Friedman, which features espresso from Stumptown Coffee Roasters. “Their Hairbender espresso is so expressive that I thought it deserved to be in a cocktail,” says Friedman. Taking inspiration from the classic froth of a flip cocktail, this velvety concoction, featured in Imbibe's book, The American Cocktail, harmonizes the rich, chocolaty notes of the espresso with vanilla-flecked Navan liqueur.
2 oz. Navan vanilla liqueur
1/2 oz. Stumptown espresso
3/4 oz. orange liqueur (Friedman suggests Mandarine Napoleon)
1 fresh egg white (pasteurized if you like)
Tools: mixing glass, tin, hawthorne strainer
Garnish: orange twist
In a mixing glass and tin, add the spring from a Hawthorn strainer and the egg whites, and shake until a light meringue forms; set this aside. In another mixing glass, add the other ingredients with ice and shake. Add this mix to the egg whites, quickly shake, pour into a glass and garnish.
Andrew Friedman, Liberty Bar, Seattle