2 oz. Mezcal
2 oz. Cold Brew Coffee
½ oz. Orgeat
Glassware and Tools
Boston Shaker Tin
1. Using the jigger pour the following into the mixing glass:
- 2 oz. of mezcal
- 2 oz. of cold brew coffee
- ½ oz. of orgeat
- 3 dashes of Angostura bitters (each dash is about 5-7 drops)
2. Fill your mixing glass with cubed ice and place your Boston shaker tin on top and give the end a firm tap (don’t forget to test if it is sealed).
3. Shake vigorously for 10-15 seconds, allowing the mixture to go from one end to the other of the shaker.
4. Fill your rocks glass with ice.
5. Apply a firm tap to the tin at a point where the glass and tin have a small separation then using the strainer strain contents into your rocks glass.
6. Take your citrus peeler and carefully peel an oval shaped piece of orange skin. The peel should be roughly an inch and contain no meat and as little pith as possible.
7. While holding the peel skin side to the drink in one hand, light the lighter with the other and squeeze the peel towards the drink over the flame. Coat the top of the cocktail with the citrus mist in two squeezes. Then rub the the skin of the peel around the rim of the glass and drop it into your drink for added flavor.
Blacks Beach is Mark Broadfoot’s creation from Galaxy Taco in beautiful La Jolla. Galaxy Taco opened this summer, and is making a splash on the craft cocktail scene. Few people also know that it is owned by the famous George’s at the Cove just a mile down the road.
“This drink gets its name from our local beach in La Jolla called "Blacks Beach". Its inspiration came from a combination of linked flavors. I love mezcal and cold brewed coffee and they seemed like a natural flavor marriage. Coffee is grown in abundance in Oaxaca and I imagine mezcal and coffee have been served together before. Orgeat is an almond syrup traditionally used in tiki cocktails like a "Mai Tai". For me it was similar to adding almond milk to coffee. The last ingredient is Angostura bitters. I experimented with using Amaros to add more herbal elements to the drink, but they also added too much sweetness. So I ended up with bitters.”