Smithstreeter
Updated June 9, 2024
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ounce rye whiskey
¾ ounce Amaro Lucano
½ ounce cold, strong coffee (preferably cold-brewed)
¼ ounce Demerara syrup (see note)
2 dashes 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.