Smithstreeter
Updated June 10, 2024
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce rye whiskey
- ¾ounce Amaro Lucano
- ½ounce cold, strong coffee (preferably cold-brewed)
- ¼ounce Demerara syrup (see note)
- 2dashes orange bitters
- Tonic water
- Swath of lemon peel (as much pith removed as possible)
Preparation
- Step 1
Combine ingredients in a mixing glass filled with ice. Stir until chilled, and strain into a highball glass filled with ice (preferably crushed, but cubes are fine). Top off with tonic water, and add more ice if needed. Garnish with lemon peel.
- To make syrup: In a medium saucepan over medium heat, bring 1 cup of Demerara sugar and 1 cup of water to a simmer, stirring occasionally. When the mixture boils, remove from the heat. Let cool, then refrigerate in a sealed glass jar for up to a month.
Private Notes
Comments
Demerara syrup - This is like a simple syrup, but made with demerara or turbinado sugar that gives it more complexity of flavor, with rich, warm caramel notes. Mix 1 cup demerara or turbinado sugar with 1 cup water in a saucepan, stirring over medium heat until the sugar is dissolved. Keep in a closed jar in the refrigerator.
I really enjoy this cocktail and make it often. Have had good luck subbing Averna for Lucano and/or honey syrup for Demerara syrup when needed. A very nice, sophisticated long sipper for when you can’t even look at another Tom Collins or G&T.
Demerara syrup - This is like a simple syrup, but made with demerara or turbinado sugar that gives it more complexity of flavor, with rich, warm caramel notes. Mix 1 cup demerara or turbinado sugar with 1 cup water in a saucepan, stirring over medium heat until the sugar is dissolved. Keep in a closed jar in the refrigerator.