Named for the fizzy, seltzer-fueled “lift” of this cocktail’s froth, this creamy treat gets an extra boost from the addition of coffee liqueur. Adkins uses St. George Nola coffee liqueur, which is made with Yirgacheffe coffee, chicory root, vanilla beans and cane sugar.
1 1/2 oz. bourbon
1/2 oz. orgeat (Adkins uses Small Hand Foods)
1/2 oz. heavy cream
1/2 oz. coffee liqueur
Soda water (Adkins uses Q)
Tools: shaker, strainer, barspoon
Glass: 8 oz. fizz
Combine all ingredients, except the soda water, and shake with ice. Strain into a glass and stir the drink (paddle back and forth) while adding the soda to achieve a good froth. After it sits for 20 seconds or so add an ounce more soda water to lift the head above the glass. Serve with straw.
Erik Adkins, Hard Water, San Francisco