Crushed beans and Colorado whiskey make this tasty concoction from bar pro Sean Kenyon fit for even the most grizzled cattle-driver.
- 2 dark-roast coffee beans
- 2 1/2 ounces Stranahan's Colorado whiskey
- 1/2 ounce demerara syrup (1 part demerara sugar, 1 part water)
- 2 dashes Angostura bitters
- Garnish: lemon twist
- Garnish: coffee bean
In a shaker, crush the coffee beans.
Add the remaining ingredients, fill with ice, and shake until well-chilled.
Fine-strain into a chilled Champagne flute.
Squeeze a lemon twist over the drink to express the oils and garnish with the twist and an additional coffee bean.