Seattleites know a thing or two about coffee—and how to booze it up with amaro. Tasked to create a cocktail with whole beans in an “iron bartender” competition, Liberty Bar co-owner Keith Waldbauer opted against muddling (the resulting cocktail would be way too bitter) and chose instead to stir the beans directly into the drink, gently releasing their oils and producing more subtle coffee notes. The drink proved a hit and quickly made its way onto the permanent menu at the bar. Strong and just a little spicy, it’s an incredible digestif.


Sweet, Dry


  • .5 oz Averna
  • 2 oz tequila
  • 3-4 espresso beans
  • .5 oz Sweet Vermouth
  • 1 dash bitters


Step one

Add all ingredients to a mixing glass with ice.

Step two

Stir for at least 20 seconds to release the beans’ oils, then strain into a coupe.

Step three

Garnish with a flamed orange peel.

Contributed by Keith Waldbauer