One of the greatest mixers in the world is coffee. It literally pairs with just about everything: spirits of all kinds, bitters, spices, herbals, beers, liqueurs, and even citrus juices that you’d be surprised about. The typical trick with coffee cocktails is to either concentrate the coffee or add a coffee liqueur like Kamora or Kahlua to the mix (see the classic Spanish Coffee). Since it’s spring, we went in another direction. We decided to use a bold tasting blend to balance a drink without the coffee actually bulling itself to the forefront. A solid choice is the local Brewhaha Roaster’s Buxom Blend whose earthiness we thought would match well with hazelnut, honey, and mint. See if you agree!
2 ounces cold Buxom Blend Brewhaha coffee
3/4 ounce Frangelico
1/4 ounce Drambuie
Muddle 4-5 mint leaves in a half ounce of Buxom Blend at the bottom of a mixing glass. Remove mint and add ice to the coffee. Add remaining ingredients and shake lightly. Strain into a cocktail glass or coupe. Garnish with a spanked mint sprig.