for the Golden Mocha Infused Coffee:
3 Heaping spoons of Bustelo Coffee
3 Heaping spoons of Spicewalla Golden Mocha
for the Bar whipped Cream:
6 oz Heavy Cream
½ oz Simple Syrup (optional)
for cocktail assembly:
1 oz Vodka (we used Eda Rhyne Lindera Spicebush Vodka)
1 oz Amaro Montenegro
1 oz Golden Mocha Infused Coffee
.5 oz Simple Syrup
2 oz Bar Whipped Cream
espresso beans for garnish
- Make Golden Mocha Infused Coffee: Mix together the coffee and Golden Mocha together and put into a percolator or Moka Pot and brew. Set aside to cook down.
- Make Bar Whipped Cream: In a mason jar, Cocktail shaker, or squeeze bottle combine Heavy Cream and simple syrup if using. Vigorously shake. You don’t want to create a heavy whipped cream that you’d add to pie. The Bar whipped cream should be thick but still a pourable consistency. Set aside.
- Assemble Cocktail: Combine Vodka, Amaro Montenegro, Coffee Mixture and simple syrup together in cocktail shaker with ice. Shake cocktail until well chilled and strain into cocktail glass.
- Top with Bar Whipped cream, a little sprinkle of Golden Mocha and 3 espresso beans.