Here's a great coffee cocktail that packs a punch and works as well after dinner as it does as an eye-opener in the morning. The cocktail was inspired by a recipe that originally used cognac, but we wanted it to be a bit less heavy, sweet, and boozy, so we used Batch 22 instead. Fantastico.

Ingredients

• 1.5 oz. Batch 22 
• 1/2 oz. Mario's Hard Espresso
• 1/2 oz. Averna amaro
• 1/2 oz. Xila liqueur (like a spicy mezcal)
• 1/2 oz. cold-brew coffee*
• 2 dashes chocolate bitters
• Mint leaf for garnish

Add the Batch 22, Mario's coffee liqueur, amaro, Xila liqueur, cold-brew coffee, and chocolate bitters into a shaker with ice and shake briefly to chill. Strain into a double rocks glass over a large ice cube. Garnish with a large fresh mint leaf.

*Use your favorite bottled cold-brew coffee or make it yourself by soaking 140 grams ground coffee beans in a coffee filter with 32 oz. water for 12 hours. After steeping, remove the grounds from the coffee filter.