This recipe was created as a result of a coffee cocktail competition among students at the Florida International University Chaplin School of Hospitality & Tourism Management. Congratulations to the winning student, Raphael Ceballos. Raphel is currently a graduate student at the Champlin School of Hospitality and Tourism Management, studying her passion for food and beverage.

INGREDIENTS:

3⁄4 oz Tequila Reposado
1⁄2 oz Martini & Rossi Bitter liqueur
3/4 oz Martini & Rossi Rubino vermouth
3⁄4 oz espresso
1⁄4 oz agave syrup
2 dashes orange bitters
3 dashes spicy chocolate bitters.

Preparation:

Step 1: Begin pulling your double espresso shot

Step 2: Measure your spirits and liqueurs into your mixing glass, add your bitters last. Do not add ice yet

Step 3: Pour 3⁄4 oz of espresso into the mixture, set aside the remaining espresso for later

Step 4: Dry stir your ingredients to begin cooling the espresso, once at room temp you may add your agave

Step 5: Add ice to your mixing glass and a large rock to your rocks glass and fully stir your ingredients for 40 seconds

Step 6: Pour cocktail over the large rock

Step 7: Garnish with “espumita” detailed below

For the Garnish:

1. Measure out 20 grams of sugar to 40 grams of espresso

2. Add this to a cobbler shaker and reverse shake with 4-5 ice shards

3. After checking for an airy consistency, layer over the cocktail base until the rock is covered in “espumita”

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The Last Night

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The Last Night

INGREDIENTS:

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