Upgraded Mudslide Recipe
Ingredients
- For Coffee-Infused Carpano Antica:
- 4 ounces Carpano Antica Sweet Vermouth
- 20 whole coffee beans
- For the Cocktail:
- 1 ounce Cognac VSOP
- 1/2 ounce aged rum (such as Ron Zacapa 23 Year)
- 3/4 ounce coffee-infused Carpano Antica sweet vermouth
- 1/2 ounce Creme de Cacao
- 1/2 ounce heavy whipping cream
- 1/4 teaspoon demerara sugar
- 1 very fresh egg
- 2 dashes Angostura bitters
- Garnish: chocolate shavings (optional)
Instructions
- Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
- For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
- Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.
