I acquired a porthole early on in my bar experimentation phase. At first, I spent a lot of time plowing through complicated examples of some amazing pothole concoctions. It is still an area where I want to experiment more. However, I realized it is an awesome tool to use for quick infusions.

Seeing as how we often start the day with coffee and end it with a cocktail, it seemed that I needed to add a coffee-centric cocktail to the menu early on. This was the first time coffee appeared on the menu. But, you will soon see it wasn’t the last. Another coffee oriented drink has become one of the house favorites. For now, enjoy this one.

• 2 ounces Venezuelan rum
• ¹⁄₂ ounce 151 proof rum
• ¹⁄₂ ounce coffee-infused sweet vermouth
• ¹⁄₄ ounce crème de cacao
• ¹⁄₂ teaspoon demerara syrup
• 1 dash mole bitters
• 1 dash angostura bitters

Garnish with an orange twist

As with most of my early cocktails, credit goes to the Death & Company Modern Classic Cocktails book for this recipe and specifically to Thomas Waugh who developed the drinkin in 2009.