I'm a firm believer in coffee being more useful than just in espresso martinis. I enjoy pairing it with fruity and savoury flavours as I find the coffee adds a je ne sais quoi to the drink.
The Oaxacan old fashioned is a regular call of mine. Made here with a fabulous pizorra mezcal that had a super long finish and bright green flavours, a black-bean and plum syrup, Mr Black and a healthy dash of bitters, it yielded a supremely deep character drink that I could taste for hours afterwards
Duck Sauce syrup:
1. Dice 6 Victoria plums and combine with 200g raw cane sugar. Refrigerate for 3 days and strain resulting syrup.
2. Combine 200g white caster sugar and 100ml water in a pot. Heat and stir until completely dissolved.
3. Boil until syrup turns golden brown.
4. Top up with hot water and stir
5. Add 1 tsp black bean paste (without garlic) and 1 tsp of Chinese 5 spice powder
6. Stir and simmer for 20 minutes before straining through cheesecloth
7. When cool, combine with the plum oleo
1. Stir down all ingredients with plenty of ice
2. Pour over a large cube into a rocks glass
3. Cut some grapefruit peel and express oils over drink.
4. Twist and place on top to serve