When imagining a dessert cocktail that would mimic the flavors of one of his favorite sweet treats, jaffa cake, bartender Taylor Hall combined spice-forward aquavit with chocolate and orange bitters, Aperol and coffee.
1 oz. aquavit (Hall uses Linie Aquavit Original)
1 oz. French press coffee (chilled)
1 oz. Aperol
½ oz. simple syrup (1:1)
2 dashes chocolate bitters
6 dashes orange bitters
Tools: shaker, strainer, fine strainer
Garnish: flamed orange peel
Shake all of the ingredients together in a shaker with ice, then fine strain into a rocks glass over a single large ice cube. Carefully flame the orange peel over the top of the drink and garnish.
Taylor Hall, Tandem Bar, Newtown, Australia
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