I was reading about "Cafe di Reflessione" in a recent Punch article. Fresh herbs, citrus peels and coffee beans are steeped in hot water, and then the liquid is combined with an Amaro. I tried the version below in my Moka Coffee Pot, and it tasted heavenly. The first smell was fresh rosemary, and when I tasted it, the flavours of both lemon and rosemary, were subtle, whilst the oils in the peel and the rosemary lent a mellow edge to the drink. A perfect base for a cocktail, hot or cold!
Using a Moka Coffee Pot (above recipe for 6 cup pot, which will make 4 drinks). Add 4 tbsp freshly ground espresso to coffee compartment. In water compartment add 2 oz of Amaro Meletti (or other Amaro if preferred), 6 oz of water, 6 strips of lemon peel, and rosemary (tear the rosemary leaves off a 6 inch stem of rosemary). Assemble Moka Pot, and brew coffee per Pot instructions. Other herbs, citrus, and Amaro can also be substituted.
Toasted Sesame Seed Syrup:
Toast 1/2 cup sesame seeds in a 350 degree oven for 8-10 mins until lightly browned.
Put 1 cup water and 1 cup of sugar in a pan, and heat until sugar is dissolved.
Bring syrup to almost a boil, add toasted sesame seeds. Take off heat, and allow sesame seeds to steep overnight. Strain the seeds from the syrup.
For the hot version of the coffee, temper a cup or glass or small mug with hot water, whilst the coffee is brewing.
Add 2 teaspoons of toasted sesame seed syrup to the cup, plus 2 oz of the hot coffee, stir in 1oz of Rum and 1 oz of Mr Black. Float single cream on top (if desired). Garnish with coffee beans, or fresh herbs.
For the cold version, leave the prepared coffee to cool and place in the fridge overnight. Also place serving glass in freezer overnight. When ready to serve, mix 2 oz of prepared coffee, with 1 oz Mr Black, 1 oz of Rum, and 2 tsp of toasted sesame seed syrup, in a mixing jug. Set aside in fridge.
To build the cold drink, take the glass out of the freezer, and drizzle 1-2 tsp of condensed milk around the inside of the glass. Pile some crushed ice in the glass, resembling a mountain. Pour over the prepared cold cocktail. Drizzle the remaining condensed milk over the top of the mountain, and garnish with finely grated lemon peel.