Shawn Gorga, the lead bartender at The Barrow House in Clifton, N.J., created this bold after-dinner cocktail that sings of wintery holidays with a caffeinated twist. Cognac gains subtle bitter and earthy layers from amaro and coffee liqueur. Look for chile spice, earthiness and chocolate undertones from chile liqueur, cold-brew coffee and chocolate bitters.
This recipe originally appeared as part of “11 Holiday Cocktails to Drink in Bars Now.”
Add all ingredients into a shaker with ice and shake briefly to chill.
Strain into a double rocks glass over a large ice cube.
Garnish with a large fresh mint leaf.
*Use your favorite bottled cold-brew coffee or make yourself by soaking 140 g ground coffee beans in a coffee filter and 32 oz water for 12 hours. After steeping, remove grounds in coffee filter.