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Roasted coffee as a bitter accent, dry where coffee liqueur is sweet.
United States, 21st century
Arrived with the espresso-martini revival, giving bartenders coffee flavor without adding sugar.
Roasted beans steep in high-proof spirit with cacao nib and a bittering root, then the tincture is diluted for dashing.
Dark roast and cocoa over a firm, dry bitterness.
Did you know
It is the trick for making a stirred drink taste of coffee without turning it into a dessert.
Also known as: coffee bitters, house coffee bitters