A classic, spirit-forward aperitif with added depth from mole, cinnamon and coffee made using a slow drip coffee tower that adds an element of drama to cocktail hour.
Difficulty
Intermediate
Ice
Large format
Glass
Rocks glass
Garnish
Orange twist
Occasion
Cool Weather
Ingredients
- oz
- ml
2 oz | PATRÓN Añejo |
.5 oz | Demerara syrup |
2 | Orange peels |
2 dashes | angostura bitters |
2 dashes | mole bitters |
4 | Cinnamon sticks |
3 | Vanilla beans |
1 cup | coffee beans |
+ | Orange peel for garnish |
60 ml | PATRÓN Añejo |
15 ml | Demerara syrup |
2 | Orange peels |
2 dashes | angostura bitters |
2 dashes | mole bitters |
4 | Cinnamon sticks |
3 | Vanilla beans |
1 cup | coffee beans |
+ | Orange peel for garnish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- In a mixing glass, combine all the liquid ingredients and stir with ice to chill.
- Strain over large ice cubes in a double old fashioned glass and garnish with the expressed zest of an orange peel.
- Strain contents into top chamber of slow drip coffee tower.
- Open the valve slightly to allow the mixture to pass through the second chamber and finally collect in a rocks glass at the bottom with a piece of large format ice inside.
- Garnish with an orange peel.
- Fill second chamber with 4 cinnamon sticks, 3 vanilla beans split open and one cup of coffee beans.
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