The SOMM Journal

June / July 2015

Issue link:

Contents of this Issue


Page 43 of 100

{ }  43 liqueur," says Negranza, "it hits your palate with a chocolate-y, espresso-forward note. It subsides into herbaceous notes with a slightly smoky hint of tobacco in the finish, and that tobacco excites me!" He adds that the body of the liqueur is also surprising, with a pleasant viscosity that holds up to stirring and shaking, while rewarding the palate when drunk over ice, as recommended by Distillerie Branca. Real Relevance What makes the coffee liqueur relevant to American bars now? Edoardo Branca, Fratelli Branca Export Manager and sixth- generation Branca descendent, says, "Caffè Borghetti is a unique product, and the liqueur has all of the complexities and rich - ness that modern bartenders are looking for to create a sophisticated drink for their customers. Today's bartenders are looking for natural ingredients, and Caffè Borghetti is made with the best and finest coffee, to which we add alcohol and sugar until we create the perfect balance. We perform many blind taste tests, and we see that the judges always pick our historical Italian cof - fee liqueur, Caffè Borghetti." Negranza adds that the trend we are seeing in both coffee and cocktails (often presented together now) is a return of focus to the classics, simplicity in presenta - tion, and an awareness of history and the character of drinks. Caffè Borghetti taps into that trend with its timeless recipe unchanged since 1860, beautiful red and gold packaging, and storied history. Other than taste considerations, coffee liqueurs in general have not delivered what bartenders need: shelf stability, consistency and workability for mixing and drinking straight. Negranza points out that Fratelli Branca is a trusted name among bartend - ers, and it stands heads and shoulders above the rest. How can bartenders sell Caffè Borghetti to customers? There are the never-failing options of Espresso Martinis, coffee cock - tails and White Russian variations, says Negranza, but in his experimentation, Caffè Borghetti mixed well with other spirits such as Calvados, Cognac, and amaro: "I had a lot of fun mixing drinks with it! You can do so much more than mix it with vodka and milk—and the liqueur stands up to other spirits really well." He has experimented with a variation of a flip that turned out "creamy and delicious," and looks forward to more experimentation. In the panoply of liqueurs, Caffè Borghetti offers a unique promise, replete with Italian culture and hospitality. Negranza concludes, "I don't do this with many liqueurs, but I can see taking my Caffè Borghetti out after a really great dinner and sitting around sharing it with my friends. Fratelli Branca really celebrates these intimate moments, whether you're out celebrating or you're at home sipping." Coffee expert and mixologist Alex Negranza stirs up his Shot in the Dark cocktail, based on Caffè Borghetti. RECIPES by Alex Negranza for Caffè Borghetti Caffè Borghetti Crème ■ Whole egg ■ 1 oz. Caffè Borghetti ■ .5 oz. Amaretto Lazzaroni ■ .5 oz. Pierre Ferrand 1840 Cognac ■ 2 dashes Scrappy's Orange Bitters Shot in the Dark ■ 1.5 oz. Calvados ■ .75 Caffè Borghetti ■ 1 barspoon turbinado 2:1 syrup ■ .5 oz. Punt e Mes ■ 5 dashes Peychaud's Bitters

Articles in this issue

Links on this page

Archives of this issue

view archives of The SOMM Journal - June / July 2015