This time with coffee infused Campari as suggested by David Wolfe.
This time, it’s much more complex. And I guess this is also dependent on what type of beans you use. We buy Dominican Republic beans, from our local coffee house, in our local shopping street.
It’s a coffee house, as opposed to a coffee shop. That’s a whole different thing here in Amsterdam.
Anyway, this definitely has a bigger mouth feel than the straight Campari one. It’s kind of syrupy, and definitely hints of vanilla coming through. The coffee, while evident, is much more on the nose, than on your tongue.
But what a delight!
It’s again, a 2:1:1 recipe
I used Rittenhouse again, Punt e Mes, and the infused Campari.
Stirred, not shaken.
Orange twist (this time)(as I thought orange went with coffee more than lemon, and a bee.
That’s for Bee Happy 😃