Spicy Mocha Coffee

Spicy Mocha Coffee

• 1.5 oz jalapeño-infused Conniption Navy Strength Gin ***  
• 3/4 oz Damn Fine Mocha Liqueur  
• 3/4 oz fresh lime juice  
• 1/2 oz spiced pear liqueur (like St. George Spiced Pear Liqueur)  
• Two drops Crude Pooter bitters 
• Two drops Crude Big Bear bitters    

Clarify the cocktail: Stir all ingredients in a shaker with ice. Add the mixed cocktail to 1oz of milk (make sure you add the cocktail to the milk). Stir and ensure all contents of the cocktail are mixed with milk and curdles. Then filter through a coffee filter.    Coffee wash: Prepare a slow-drip coffee filter like a Chemex or Hario. Wash a coffee filter with water to get rid of the paper taste. Add 8oz of freshly ground coffee to the filter. Then add the clear milk-clarified cocktail created above. Allow filtering over the freshly ground coffee beans.    With the resulting milk-clarified coffee-washed cocktail stir over a large ice cube to quickly cool but not to the point of over-diluting the cocktail. Filter into chilled glass. Garnish with a jalapeño slice and coffee beans.    *** jalapeño-infused gin: add 1 sliced jalapeño (can remove the seeds and ribs depending on spice preference) to 1.5 oz of gin. Soak for 30 minutes. Remove the jalapeño slice.