Bossa Negra
Bossa Negra is a coffee, toasty and strong cocktail made with Liqueur and Whiskey, with high flavor complexity.
Ingredients
- 60 ml bourbon whiskey
- 30 ml coffee liqueur (recommended: Cabra Lab)
- 10 ml hazelnut syrup
- 3 dashes aromatic bitters
- Ice
- Rosemary sprig
Method
- In a mixing glass, combine the coffee liqueur, bourbon, hazelnut syrup, and bitters.
- Fill with ice and stir well until chilled and diluted.
- Single strain into a rocks glass over fresh ice or one large cube.
- Torch the tips of the rosemary leaves and leave the sprig in the glass — the smoke joins the coffee aroma.
FAQ
What is in a Bossa Negra?
A Bossa Negra is made with 60 ml bourbon whiskey, 30 ml coffee liqueur (recommended: Cabra Lab), 10 ml hazelnut syrup, 3 dashes aromatic bitters, Ice and Rosemary sprig.
Is a Bossa Negra strong?
A Bossa Negra is spirit-forward: little mixer, and the alcohol shows.
What is the bartender tip for a Bossa Negra?
From the menu at Papoulas (Barra Funda, São Paulo) and the e-book 101 Drinks com Café. With Cabra Lab, which is less sweet, 30 ml of liqueur works; a sugary supermarket liqueur should stay at 15–20 ml. The hazelnut syrup stands in for the Old Fashioned's sugar: 10 ml is the sweet spot; up to 15 ml if the bourbon is very dry. No syrup? Hazelnut liqueur, chocolate liqueur, or chocolate syrup will do. Three dashes of bitters; if you like it bitter, go to four or five. With the rosemary, aim at the leaf tips to get smoke — the smokiness plays off the coffee roast.