Leave it to mixmaster Matthew Biancaniello at the Hollywood Roosevelt's Library Room to take the coffee cocktail to the next level. For his new fall drink, The Earth of Oaxaca, he didn't go the easy route with Kahlua or even an actual cuppa. Nope, no ready-to-go ingredients here. Instead he used an infusion just like in his Hopping in the Rye beer cocktail, where he infused gin with hops.
To achieve that slightly acidic flavor of coffee, Biancaniello infused a bottle of Cynar — artichoke liqueur — with a pound of whole Oaxacan coffee beans from Intelligentsia for one day. The bitterness of the coffee blends in to that of the liqueur. Both are then rounded out by the candy cap mushroom-infused Basil Hayden's bourbon while Carpano Antica Sweet Vermouth brings in the full-bodied, rich, dark notes of cocoa and toffee. The end result is a delicious way to toast National Coffee Day.
The Earth of Oaxaca
From: Matthew Biancaniello
Makes: 1 drink
1 oz of Redemption Rye
1 oz of candy cap mushroom-infused Basil Hayden bourbon (one bottle of Basil Hayden with 1 oz of candy cap mushrooms for one week)
1/2 oz of coffee-infused Cynar
1/2 oz of Carpano Antica Sweet Vermouth
1. Stir and strain into a coupe.
2. Garnish with a Luxardo cherry on the bottom.