We just celebrated National Irish Coffee Day, so this week’s cocktail is a spin on it from Coda di Volpe. The Chicago restaurant crafted this boozier take on the classic with an Italian twist blending bourbon with an herbaceous Italian digestif that provides notes of bittersweet spice.
Ingredients:
- 2 oz. Buffalo Trace
- 1/2 oz. coffee syrup
- 1 oz. Amaro Averna
- Godiva chocolate
- splash of coffee
- mint cream garnish
Instructions:
Heat bourbon, coffee syrup, amaro, chocolate and coffee; do not boil. Pour into glass and top with cream; serve hot.
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