Cocktail: La Cáscara | Bartender: Liz Furlong

While I was imagining a cocktail appropriate for my 24 Hour Bar shift which would be a 6am cocktail hour, I kept thinking of an espresso martini as it would showcase one of Costa Rica’s most famous exports, coffee. In Monteverde where I’ll be doing my shift, not only is it easy to get amazing coffee, but also green coffee beans and “cascara” also known as coffee cherry tea. I decided to take advantage of both of these items to create this cocktail, and add a bit of a sweet spicy kick to it.

Cocktail: La Cáscara | Bartender Atlas

1.5 oz Absolut Vodka
0.75 oz Chili Liqueur (I used Ancho Reyes Ancho Liqueur)
3 drops Green Coffee Bitters (sub for a herbal bitters)
2 oz Iced Cascara Tea*

Combine all ingredients over a large cube of ice in a rocks glass. Garnish with dried eucalyptus and a dried chili

*Iced Cascara Tea
Makes 4 cocktails (or 2 spirit-free drinks)
5G cascara
250ml of hot water (190 degrees)
1 cinnamon stick (aprox 2 g)

Let steep in a French press for 3-5 minutes (thinner cascara requires less time. Don’t leave it too long, as with coffee it can become bitter). Strain and chill. Add 1oz of fresh lime juice and 1oz of molasses syrup to this. This is an amazing refreshing drink on its own so save the rest if you don’t make more.

Liz Furlong
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