Head bartender Nicholas Boden invented a caffeinated, bittersweet take on the classic Chocolate Martini for his bar at Tavernonna Italian Kitchen, in Kansas City, Mo.’s Hotel Phillips. The foamy drink uses Italian amaro to complement the Italian cuisine served at the restaurant, and the drink is topped with three coffee beans meant to represent health, happiness and prosperity.
This recipe originally appeared as part of “5 Coffee Cocktails to Keep You Warm This Winter.”
- 1 oz Chilled espresso
- 1 1/2 oz Amaro Averna
- 1/2 oz Kahlúa liqueur
- Garnish: Coffee beans
Chill a Nick & Nora glass with ice and set aside.
Brew a shot of espresso, and pour into a shaker over ice.
Quickly strain the ice out to avoid dilution.
Add the amaro and liqueur to the shaker, add ice, and shake vigorously to foam the espresso.
Strain into a chilled Nick & Nora glass.
Garnish with 3 coffee beans.