Coffee in the Rye

Written By Daniel Zajic

COFFEE IN THE RYE

  • 1¾ oz. / 52.5 ml. rye whiskey

  • ¾ oz. / 22.5 ml. pineapple liqueur

  • ½ oz. / 15 ml. coffee liqueur

  • 1 oz. / 30 ml. espresso

  • ½ oz. / 15 ml. pineapple juice

  • ¼ oz. / 7.5 ml. Demerara syrup

  • 3 dashes tiki bitters

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with pineapple fronds

ABOUT
This is a fun espresso martini riff I created that is inspired by the Rye Tai and Espresso Martiki. The spice of the rye works so well in tropical drinks. And, believe it or not, pineapple and coffee are a lovely combo. If you’re wondering which pineapple liqueur to use, Giffard Caribbean Pineapple is my go-to. Give this one a reshake! Cheers y’all!

Daniel Zajic
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