Mulholland Drive
-
Mulholland Drive
Glass:
Photographed in an UB Ginza Old Fashioned 10.5oz
| 1 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Italian red bitter liqueur |
| 1 fl oz | Amaro Montenegro |
| 1⁄6 fl oz | Galliano Espresso Coffee liqueur |
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of orange zest twist.
How to make:
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Amaro (e.g. Montenegro) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A mere barspoon of coffee liqueur, along with amaro, sets this Negroni riff apart.
History:
Adapted from a recipe created circa 2020 by Leandro DiMorriva, aka The Educated Barfly. Leandro's recipe is based on a cucumber-forward gin from Mulholland Distilling, hence this cocktail's name.
Nutrition:
One serving of Mulholland Drive contains 231 calories
Alcohol content:
- 1.6 standard drinks
- 23.42% alc./vol. (46.85° proof)
- 22.3 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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1 oz. Gin (Roku Minori Select Edition)
1 oz. Cacao Nib Infused Campari
1 oz. Amaro Montenegro
1 Barspoon Espresso Liqueur (Borghetti)
2 dashes Chocolate bitters (TBT)
This variant on the Mulholland Drive recipe features the addition of cacao nib Campari and chocolate bitters. I used the Roku for its fruity taste and floral aroma with a back end of bitterness. I really like the OG recipe, but this one brings chocolate in play to transform the espresso into more of a mocha.
1 oz Campari infused with cacao nibs
1 oz Amaro Montenegro
1⁄6 oz Coffee liqueur (Kōloa)
4 dash Cucumber bitters (TBT)
The OG calls for a cucumber-forward gin. I prefer the Plymouth Navy Strength when mixing up strong flavors. To compensate, I added a healthy splash of cucumber bitters, which also helps tamp down the sweetness.
I also diverged by using the cacao infused Campari I made a couple of days ago. The combination of the cacao and coffee liqueur really brings that element forward even though there’s only about a barspoon’s worth of the coffee liqueur. That Kaua’i coffee liqueur is sooo good.
Next time I’m going to try using just regular Campari to see if the coffee is subjugated to the background. As someone who enjoys a damn good cup of coffee like the director of the eponymous film, I feel it’s only fitting to amp it up a bit with this variant.