In this twist on the White Russian, Kask bar manager Beau Burtnick plays off coffee’s chocolatey, earthy notes with the addition of amaro and a mezcal-infused whipped cream.
1½ oz. vodka
½ oz. coffee liqueur
½ oz. amaro (Burtnick uses Nardini Felsina or Cynar)
Mezcal whipped cream
Tools: mixing glass, barspoon
Garnish: grated coffee bean
In a mixing glass, combine the vodka, coffee liqueur and amaro. Stir with ice and strain into a rocks glass with one large ice cube, then top with the whipped cream. Garnish.
Mezcal Whipped Cream: Whip ½ cup of heavy cream with ½ oz. of mezcal until thick, then add rich simple syrup [2:1] to taste.
Beau Burtnick, Kask, Portland, Oregon
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