Tears of Gold
"Tears of Gold is a blend of two caffeinated classics, the espresso martini and the carajillo (a Spanish drink made with espresso and Licor 43). I designed it to be a lighter, more approachable variation of an espresso-based cocktail. For the base spirit, I chose reposado tequila for its warm caramel notes, which beautifully complement the vanilla-forward sweetness of Licor 43. Grappa serves as the bridge, harmonizing these flavors while adding depth and an unexpected elegant touch. And a dash of mole bitters brings the drink to a perfect finish, rounding out the profile with subtle spice and complexity." —JS
Tears of Gold
1¼ ounces Don Fulano reposado tequila
½ ounce Licor 43
¼ ounce Galliano Ristretto espresso liqueur
¼ ounce Nardini three-year grappa
1 ounce cold brew concentrate
¼ ounce Demerara Syrup (see Note)
1 dash Bittermens Xocolatl Molè bitters
Shake all the ingredients with ice, then strain into a chilled coupe. No garnish.
Note: To make demerara syrup, combine 2 parts demerara sugar and 1 part water in a sauce pan and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 months.
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