Say goodbye to midday naps and hello to Skip the Siestas, the cocktail that energizes with a decadent blend of cacao-infused rum, rich coffee liqueur, Averna amaro, bitters, and demerara syrup. Inspired by the siesta tradition of Spain and Latin America, this balanced, robust sipper combines coffee’s invigorating influence with the bittersweet allure of cacao for a delightful pick-me-up.
Recipe: Jessica Toews (Vancouver, BC)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by Jessica Toews, Bar Manager of PiDGin in Vancouver, BC, “though siestas are commonly known in Spain, they have widely been adopted into central and south American culture. With the coffee influence in the Cloud House coffee liquor pairs well with the bitter, rich cacao to create a balanced, strong, sipping cocktail to add that pep back into your step.”
Skip the Siestas
Difficulty: ModerateFlavor Camps: Boozy, Bitter, Sweet
Ingredients
1.0 oz Cloud House Coffee Liqueur
1.0 oz Cacao nib-infused Zaya Gran Reserva*
0.5 oz Averna Amaro
2 dashes Orange Bitters
2 dashes Chocolate Bitters
1 bar spoon Demerara Syrup ✤
Garnish: Orange Twist
Directions
- Add all ingredients to a mixing glass with ice
- Stir down to dilute
- Pour over king cube and garnish with an orange twist
Notes
- * Cacao nib-infused Zaya Gran Reserva: 1 bottle Zaya Gran Reserva / 25g cacao nibs // Toast cacao nibs then add to rum. Let sit for 24 hours. Strain & enjoy.
- ✤ Demerara Syrup: 1/2 cup brown sugar / 1/2 cup water // In a small saucepan add ingredients. Stir and let simmer for a few minutes until a gomme consistency is achieved. Wait until chilled to use and keep refrigerated for up to 4 weeks.