BLVD P.O.

Yoichi Single Malt Whisky, Campari, Carpano Antica, and Coffee

Bartender George Kaiho of Jettison | Dallas
Yield: 1 cocktail

Adapted by StarChefs | November 2021

INGREDIENTS:

15 grams ground medium roast coffee
1 ounce Nikka Yoichi single malt whisky
1 ounce Campari
1 ounce Carpano Antica Formula vermouth
Flamed orange peel

METHOD:

Set a coffee-filter-lined Kalita-style coffee dripper over an old fashioned glass with a large ice cube. Add ground coffee to the filter. In a mixing glass filled with ice, add whisky, Campari, and vermouth. Stir 40 times then pour over coffee grounds. Let drip until no liquid remains in the filter. Garnish with flamed orange peel.

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