Midnight Orchard
Espresso and aged dark rum give the Midnight Orchard a rich, coffee-forward base, while apple cider and cinnamon syrup add just enough sweetness and fall spice. A few dashes of bitters keep things balanced, and a little cinnamon smoke brings an aromatic finish that makes this cocktail as fun to serve as it is to drink. It's a cozy, slightly dramatic twist on an espresso cocktail, best enjoyed slowly.
Servings: 1 cocktail
Equipment
- Wacaco Picopresso
- Cocktail shaker and strainer
- Rocks glass
- Cocktail smoker (optional)
Ingredients
- 1-1 1/2 oz espresso
- 1 1/2 oz aged dark rum
- 1 1/4 oz apple cider
- 1/2 oz cinnamon syrup
- 2 dashes aromatic bitters
- 1 thin apple slice for garnish
- 1 cinnamon stick for garnish and smoking
- Ice for shaking and serving
Instructions
- Pull 1 oz of espresso using the Wacaco Picopresso.
- Add the espresso, aged dark rum, apple cider, cinnamon syrup, and aromatic bitters to a cocktail shaker filled with ice.
- Shake vigorously for 30–45 seconds.
- Strain over fresh ice into a rocks glass.
- Smoke the drink with cinnamon using a cocktail smoker, then garnish with a thin apple slice and a cinnamon stick.
Notes
Homemade cinnamon syrup: Combine 1/2 cup water, 1/2 cup sugar, and 2 cinnamon sticks in a small saucepan. Heat gently, stirring until the sugar dissolves. Simmer for 5 minutes, remove from heat, and steep for 15–20 minutes. Remove the cinnamon sticks and let cool before using. Use 1/2 oz for this cocktail.
Smoking: Use a cocktail smoker safely and follow its manufacturer's instructions. My favorites are the Halo Smoker or this one from Amazon.