Signature · 20–35 minutes including chilling components · Serves 1
Dark Finish
Illustrative image generated with AI, not a photo of the cooked dish.
A short after-dinner drink: bitter coffee and fragrant orange support the gin. The base is dry gin; serve cold and evaluate at actual dilution.
Fresh preparation concentrates the central ingredient; bar technique controls chill, texture and dilution. Initial documentary formula, with no physical tasting recorded; sweetness and acidity need an initial trial with specific products.
Special equipment: Jigger, strainer and chilled glassware
Ingredients
Mix
- 45 ml Dry gin, 40% ABV.
- 25 ml Chilled strong filter coffee.
- 15 ml Orange liqueur, 40% ABV.
- 5 ml Chilled 1:1 simple syrup.
- For coffee: 20 g ground coffee and 100 ml potable water.
- For syrup: 40 g sugar and 40 g potable water.
- Potable ice: cubes for stirring and one large serving cube.
- 1 orange peel strip for expressing oils.
Method
Mix
- Brew filter coffee using 20 g ground coffee and 100 ml water at 92–96 °C; collect, chill promptly and measure 25 ml. Dissolve 40 g sugar in 40 g hot water and chill for syrup. Record actual filtered yield.
- Stir all liquids in a mixing glass with plenty of ice for 20–30 seconds, until cold and silky. Strain over one large cube in a chilled rocks glass. Nominal liquid volume is 90 ml; about 20 ml of preparation ice melt is assumed, except in a built highball. Measure actual dilution in the first trial; do not top up to a fixed volume.
The serve
Serve in a chilled rocks glass, with cubes for stirring and one large serving cube. Apply orange peel expressed over the glass immediately before serving without blocking the sip. Expect coffee and orange first; as ice melts, evaluate whether gin remains present and sweetness and acidity stay balanced.
Key points
- Measure every liquid; nominal volume is not an observed yield.
- Keep fresh ingredients cold and serve immediately.
- Record brand, composition and ABV to make the result repeatable.
- Adjust one variable per tasting; this formula has not been physically validated.
Notes
- Theoretical strength: 24 ml nominal absolute alcohol / (90 ml mix + 20 ml assumed dilution) = approximately 21.8% ABV. This excludes serving ice melt and volume contraction. Actual dilution depends on ice, time, temperature and technique. Measure extraction yields during preparation and discard fresh leftovers at the end of the session.
- Consume in the same session. Do not infer microbiological shelf life for juice, purée or cocktail from alcohol content. Do not bottle for another day.