For those times when you can’t decide between an after-dinner coffee or an amaro, this nightcap recipe offers the best of both worlds.
1 oz. coffee-infused mezcal
½ oz. crème de cacao
½ oz. Averna amaro
Tools: barspoon, mixing glass
Combine all the ingredients in a mixing glass with ice and stir to chill. Strain into a rocks glass over a few cubes of ice or one large cube.
Coffee-Infused Mezcal: Add 1 scoop of espresso to a bottle of mezcal and let sit for for 3-4 hours. Strain the coffee out of the bottle before use.
Mike Melazzo, Mott St., Chicago
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