Photo:
Craig Wagner/Studio 3
February 24, 2009
Seattle bartender Michelle Magidow normally garnishes the drink with freshly ground white pepper, but it also works well with curls of bittersweet chocolate or a simple orange twist.
1½ oz. espresso
1 ½ oz. bourbon
1 oz. five-spice syrup
3 drops St. Elizabeth Allspice Dram
Tools: barspoon, flat spoon, pepper grinder
Glass: snifter or gently sloping flute
Garnish: unsweetened whipped cream, freshly ground white pepper
Pour ingredients in glass and stir. Garnish by floating whipped cream over the top of the drink by pouring over the back of a flat spoon, then topping with pepper. Note: Don’t whip the cream too vigorously—it should be a pourable consistency.
