Cafe Sandinista (Death & Co. Recipe)

 

This cocktail is by far the lightest on alcohol of all the fortified wine drinks in the Death & Co. book. That doesn't mean it is light on flavor. There's only a quarter ounce of chile and coffee-infused Campari, but that's enough for it to take over the entire drink. The East India Solera sherry and orange juice really add body to the drink and spread it out across the crushed ice. 

To make the Campari infusion, I simply too three ounces of Campari and crushed one guajillo chili and a teaspoon of ground coffee and infused it for twenty-four hours. Any more than that might be too much, really. Then I strained it out using a coffee filter because it catches all the coffee particles. 

The finishing touch on the drink is grating a fresh coffee bean on top of the crushed ice. It gives the cocktail a nice aroma and prepares you for the bitterness underneath. 

• 1 oz. Lustau East India Solera sherry
• 1/4 oz. chili and coffee infused Campari
• 1/2 oz. lime juice
• 1/2 oz. orange juice
• 1/2 oz. demerara syrup
• small pinch of kosher salt
• coffee bean garnish

Combine all ingredients in a shaker with ice. Short shake and strain into a rocks glass filled with crushed ice. Garnish with a few grates from a whole coffee bean.