Skip to content, or skip to search.

Skip to content, or skip to search.

Chill

ShareThis

Straight ouzo doesn’t have that many fans—too harsh, too sweet. But mix the licorice liqueur into a coffee frappé, and it mellows into something frosty, creamy, and entirely well-balanced. This drink comes from executive chef Jim Botsacos of Molyvos. Call it a Big Fat Greek Cocktail.

Serves one

2 ounces ouzo
1 ounce Tia Maria coffee liqueur
1⁄2 teaspoon instant coffee
1 ounce whole milk or heavy cream

Garnish: A sprinkle of instant coffee mixed with brown sugar, and a cinnamon stick

Combine the ouzo, coffee liqueur, instant coffee, and milk in a cocktail shaker, and fill with ice. Shake vigorously, and pour into a rocks glass or strain into a glass without ice. Garnish with the coffee-and-brown-sugar mixture and the cinnamon stick.

Related Feature
Summer Drink Recipes


Related:

Advertising
Current Issue
Subscribe to New York
Subscribe

Give a Gift

Advertising