Café de Ático
Coffee-Infused Café de Ático, Demerara Syrup, Absinthe, Orange
Bartender Alex McCutchen of The Patterson House | Nashville, TN
Adapted by StarChefs | May 2026 | Photo: Alexander Zeren
INGREDIENTS
Coffee-Infused Café de Ático:
750 milliliters vodka
750 milliliters Spanish brandy
550 milliliters Byrrh Grand Quinquina apéritif
375 milliliters cranberry liqueur
Ground coffee
Demerara Syrup:
400 grams demerara sugar
To Assemble and Serve:
Yield: 1 cocktail
2 dashes absinthe
Orange peel
METHOD
For the Coffee-Infused Café de Ático:
In a nonreactive container, combine vodka, brandy, apéritif, and liqueur. Weigh and add ten-percent ground coffee by weight of mixture. Seal and let sit 18 hours at room temperature. Once infused, pass through mesh strainer. Strain through coffee filter-lined sieve. Bottle and reserve.
For the Demerara Syrup:
In a saucepan over low heat, combine sugar and 200 grams water. Cook until sugar is fully dissolved. Let cool. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a shaker with ice, combine absinthe, 2½ ounces Coffee-Infused Café de Ático, and ½ ounce Demerara Syrup. Shake and strain into a chilled Nick & Nora glass. Express orange peel over top.
