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Photo by Craig Wagner/Studio 3

 

 

 

The Beccaccino

It makes sense that the city that spawned the specialty coffee movement in America would have started playing around with creative coffee cocktails before the rest of the country. Seattle bartender Murray Stenson says this particular drink—named after a regular patron of the now-defunct Duke’s in Seattle’s Queen Anne neighborhood—has been kicking around town for at least 30 years. “It’s an old Seattle bar recipe,” he says. “But everyone who used to make it is either dead or in jail—or, you know, grew up and got a real job—so I’m about the only person making it anymore.” Stenson adds his own twist by serving it chilled, but he says it can also be served warm in an Irish coffee mug.

1 oz. brandy
1/2 oz. Bénédictine
1/2 oz. amaretto
1/2 oz. Irish Mist
2 1/2 oz. chilled, strong coffee
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: large cocktail
Garnish: whipped cream

Stir ingredients in mixing glass, strain into glass and garnish.

 

Murray Stenson, Seattle

 

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