This cocktail was created by Toki Sears, former lead bartender at Bar Margot at Four Seasons Hotel Atlanta. “There is nothing more invigorating and that will put a smile on your face than a strong, tight, cozy hug from a friend or loved one—or this drink!” Sears says. “The espresso and soda provide a pick-me-up on a long winter’s day, while the flavors play well together in a palate-pleasing and nostalgic way.”
INGREDIENTS
- 2 oz. Jack Daniel’s (or other Tennessee whiskey)
- ¾ oz. espresso syrup (recipe below)
- ½ oz. fresh lemon juice
- 1 oz. heavy cream
- 1 egg white
- 2-3 drops chocolate extract
- 1 ½ oz. Mexican Coca-Cola
- Chocolate curls tossed in edible gold shimmer for garnish
DIRECTIONS
Combine whiskey, espresso syrup, lemon juice, heavy cream, egg white, and chocolate extract in a shaker. Dry shake vigorously for 45 seconds. Add ice and shake vigorously for at least 30 seconds. Strain into a clean shaker and dry shake again for about a minute and a half. Pour most of the Mexican Coca-Cola into the bottom of a Collins glass. Gradually add the whiskey mixture, then slowly top with the rest of the Coca-Cola. Garnish with gold chocolate curls.
Espresso Syrup
- ¼ cup sugar
- 2 oz. hot brewed espresso
Stir together until sugar dissolves. Strain into a sealed container and keep refrigerated for up to two weeks.
