Tipsy Jitters: A Coffee Cocktail
Photo: John Valls
At Nashville bar Martha My Dear, the Tipsy Jitters has long been the cocktail menu star, with a few regulars even sporting Tipsy Jitters tattoos. “It’s essentially the love child of a White Russian and an Espresso Martini,” says co-owner Alex Howard. “There’s also a sneaky amount of complexity in this drink with Averna offering a bittersweet, caramelly element, and Licor 43 adding vanilla and baking spice notes. Infusing the cream with Angostura doubles down on those warm fall flavors.” Howard notes that guests at the bar often opt to swap the vodka for another spirit, and have found that everything from Irish whiskey to reposado tequila works deliciously in this fall coffee cocktail.
Ingredients
- 1 oz. vodka (or other spirit of choice)
- 1 oz. cold-brew concentrate
- 1/2 oz. coffee liqueur
- 1/4 oz. Averna
- 1/4 oz. Licor 43
- 1 1/2 oz. heavy cream
- 1 barspoon demerara syrup (1:1)
- 3 dashes Angostura bitters
- Tools:shaker, strainer
- Glass:rocks
Preparation
Stir the first 5 ingredients with ice until chilled. Strain into a rocks glass filled with fresh ice. In a shaker, combine the cream, syrup, and bitters. Shake without ice until the cream thickens slightly, then slowly pour over the top of the drink.