Bartender Matthew Reysen created this spirit-free mixed drink after finding inspiration in a coffee cocktail he tried at Lost Lake in Chicago. “I’d never thought of combining coffee with tropical flavors before, but I’d been playing around with passion fruit, and I thought its sweet-sour quality might marry well with cold-brew’s chocolate notes,” says Reysen. “Because passion fruit is such a strong flavor, though, I only used three quarters of an ounce. I didn’t want its sourness to overwhelm the flavor of the coffee, which is the drink’s primary base.”
1½ oz. cold-brew coffee
¾ oz. passion fruit purée
¾ oz. orgeat
½ oz. fresh lemon juice
Tools: shaker, strainer
Garnish: lime wedge, cherry, freshly ground cinnamon
Combine all the ingredients in a shaker with ice. Shake until chilled. Strain into a goblet filled with crushed ice. Garnish.
Matthew Reysen, The Penrose, New York City
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