Cocktail · High Noon Espresso
The 'Outfit' old fashioned
An old fashioned built on espresso instead of sugar syrup alone.
18+. Contains alcohol. For over-18s only, and please do not drive after one.
Molasses, dried cherry and dark cocoa, with a shot of High Noon Espresso doing the work that sugar usually has to do on its own.
What you need
- 60ml bourbon
- 1 shot Western Tamp High Noon Espresso, brewed and cooled
- 15ml molasses simple syrup, adjusted to taste
- 2 dashes orange bitters
- 2 dried cherries
- 1 tsp dark cocoa powder, for the rim
- One large ice sphere or cube
The roast for this High Noon Espresso From £11.95 How to make it
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Dust the rim
Wet the outside edge of the glass and roll it in dark cocoa. Outside edge only — cocoa in the drink turns it gritty.
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Stir, do not shake
Bourbon, cooled espresso, molasses syrup and bitters into a mixing glass with ice. Stir for about thirty seconds. Shaking aerates it and this drink wants to be heavy.
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One big piece of ice
Strain over a single large sphere or cube. Small cubes melt fast and you will be drinking a weak old fashioned within minutes.
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Garnish
Dried cherries on a pick. Squeeze a strip of orange peel over the surface first if you have one.
Why it works
A classic old fashioned leans on sugar and bitters for depth. Espresso brings actual bitterness and a long roasted finish, so you can pull the sugar back and end up with something drier and considerably more grown-up.
Worth knowing
- Cool the espresso properly first — warm coffee melts the ice and dilutes it before you start.
- Molasses syrup, not plain sugar syrup. It is what ties the cocoa and the cherry together.
The recipe card
Save it, print it, take it to the kitchen.
Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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