West: The Cookbook


  • 5 espresso beans
  • 1 cube raw sugar
  • ¼ blood orange, plus a small, round zest with pith removed for garnish
  • 1 oz Appleton Reserve rum
  • 1 oz Amaro Montenegro
  • 2 dashes Fee Brothers orange bitters or another orange bitters
  • 3 oz freshly squeezed orange juice
How to Make It
  1. This drink offers a slight tartness from the blood orange, a touch of bitterness from the Amaro and natural sweetness from the orange, finished off nicely with a little hint of espresso flavour at the end.
  3. Smash 4 espresso beans and sugar cube in a mixing glass with a muddling stick. Add blood orange and continue muddling. Add rum, Amaro, orange bitters and orange juice. Fill the mixing glass with ice and shake vigorously until the shaker is very cold to the touch. If necessary, adjust the balance of sweetness and acidity to taste with additional raw sugar and orange juice. Half-fill a chilled rock glass with ice, then double-strain the cocktail into it: using a cocktail strainer to hold back most of the pulp, strain through a tea strainer to remove the remaining fine pulp, tapping the strainer to help the liquid pass through. Float the blood orange zest, topped with an espresso bean, on the surface of the cocktail and serve.

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