Cold Drip Manhattan: coffee can do more than Espresso Martinis

Coffee is that indispensable ally of the bartender; it’s there to help you drag your bones from bed, to help you settle into your shift, and may even get you through the long hard slog of service.

Of course, it’s there in the ever-present Espresso Martini, and say what you will about that drink, we reckon it’s done better in Australia than other parts of the world because of our strong coffee culture.

But coffee’s role in cocktails doesn’t have to begin and end with that Dick Bradsell creation; there’s plenty of other partners for your caffeinated brew, like the Cold Drip Negroni and like this here Cold Drip Manhattan.

It’s a recipe we picked up a few years back from The Wild Rover in Sydney’s Surry Hills, and it’s still tasting good today.

For this adaptation, take some good rye whiskey, some fresh cold drip coffee, Punt e Mes, sugar and bitters, and you’re on your way to a pick me up.


Cold Drip Manhattan

  • 40ml Jim Beam Rye Whiskey
  • 20ml Punt e Mes
  • 10ml sugar syrup
  • 15ml cold drip coffee
  • 4 drops Bittermens Chocolate Mole Bitters
  • Garnish with a cherry

Adapted from a recipe at The Wild Rover by Mikey Lowe

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