This is a recipe straight from Bon Appetit. As soon as I saw it, I knew I had to try it.
There are many coffee cocktails out there, but so many of them add a splash (or more) of cream or cream-based liqueurs to smooth out the bitterness of the coffee. But I prefer my coffee black, and this unique drink actually punches up the rich flavor of the espresso. And if you think about it, coffee and bitters are made for each other, with the simple syrup and bourbon adding just the right amount of sweetness. Plus, this one is great for breakfast, brunch, or to sip in the late afternoon.
BA also recommends this drink sans alcohol, because the subtle flavor combinations make it delightful enough to enjoy as is.
2 ounces espresso, or double shot
1 ounce bourbon or rye whiskey
1/4 ounce simple syrup, or 1 sugar cube
Peychaud's bitters, dash
A 2-inch lemon peel
Place all ingredients, except the peel, in a cocktail shaker with ice.
Stir for 30 seconds, until the shaker is frosty.
Pour over ice and twist the lemon, rub around the rim, and discard. Then enjoy!