This is about the local. The "Chicago Handshake" is legendary, though many consider Malort's grapefruit mein undrinkable. But it's not the end of the world! Like a lemon peel after an espresso; acid, bitter, and coffee are symbiotic.
We add artisanal agave spirits, which have a wonderful texture in cocktails, and provide a savory element that the local craft rye bridges into luscious Mr Black coffee liqueur. The Malort and orange bitters add the citrus and the Falernum spice binds it all.

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Ingredients

 1.50 oz Joven 100% Maguey Mezcal Banhez Espadin & Barril
 0.75 oz Mr Black Coffee Liqueur
 0.50 oz Coconut Oil fat-washed Jeppsen's Malort
 0.50 oz Falernum
 0.50 oz Local Craft Rye Whisky (Oppidan Bottled in Bond Rye)
 2 dashes Orange Bitters

Directions

1

Add mezcal, Mr. Black, coconut fat-washed Malort, falernum, and the rye or bourbon whisky to a mixing glass

2

Add ice to mixing glass and stir for 20-30 seconds until chilled

3

Strain over a large cube of ice into a rocks glass, and twist a lemon peel over the glass and then discard (or, in lieu of the peel, spritz with lemon oil on top of the drink)

4

Garnish with a lemon wheel like a summer's iced tea

5

To prepare the coconut oil fat-washed Malort:

6

Fill a mason jar with 8.5oz of the beautifully bitter conversation starter known as Malort.

7

Add in 2oz of coconut oil and shake vigorously to integrate the oils.

8

Freeze overnight, and the solids will separate. Take out of freezer, and strain through a fine mesh strainer or cheesecloth into a separate mason jar, where it will be ready for use.


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