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A Proper Cupping

“People often request a coffee cocktail after dinner. To give them an option other than the usual Irish coffee, I wanted to formulate something of my own. The biscotti liqueur is sweet and nutty, just like biscotti; and amaro, an Italian digestif, is bittersweet. Ron Zacapa Centenario is a blend of Guatemalan rums that have been aged between six and 23 years, so it’s rich and caramely. The drink has coffee, which wakes you up a little; the amaro adds a nice cleansing effect; and then you have this subtle sweetness, too. A cupping is a coffee tasting where you sample different varieties side by side to compare and contrast, so I thought it was an apt name. It’s great after a meal, and it allows me to introduce people to some ingredients they may not have ordered on their own.”

Who Jane Lopes, beverage director 
Where The Catbird Seat



¾ ounce Montenegro amaro

¾ ounce Faretti Biscotti Famosi liqueur

½ ounce Ron Zacapa Centenario rum

6 ounces brewed coffee



1. Warm a mug by letting boiling water sit in it for 3 minutes. Stir first three ingredients together in the mug.

2. Stir in coffee. Garnish with an orange slice.


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