CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 69

TANGO NUEVO
Makes 1 drink
If your salted caramel affogato were a cocktail, well, this is what it would taste like.
Roasty coffee and aged rum were made for each other, but the really brilliant part
of this drink from Andrew Moore of Ox in Portland is the addition of two pinches of
smoked sea salt. One gets stirred in, the other is sprinkled on top of the ice just before
serving. This drink practically turns your tongue upside down, hitting all the right notes:
savory, salty, sweet, dark. Consider serving it after a meal, alongside good vanilla ice
cream garnished with a drizzle of olive oil and a little more of that salt if you’re really
going over the top. If you truly can’t find smoked salt, you can also make this drink with
Maldon or other flaky salt. 
1 ½ ounces aged rum 
½ ounce 1:1 honey syrup (recipe follows) 
½ ounce unsweetened cold-brew coffee (such as Stumptown) 
Pinch smoked sea salt 
Splash chilled club soda 
GARNISH: pinch smoked salt and lemon twist 
Combine rum, honey syrup, coffee, and smoked salt in a cocktail shaker and fill with
ice. Stir until well chilled, about 30 revolutions. Strain into a rocks glass over a big ice
cube and add club soda. Sprinkle a pinch of smoked salt on top of the ice cube and
garnish with a lemon twist. 
1:1 HONEY SYRUP
Mix one part (say, 1 ounce) honey with one part (again, 1 ounce) hot water and stir until
dissolved.
Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients
and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of
Penguin Random House.
PHOTOGRAPHY COPYRIGHT: Kelly Puleio © 2018
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