The inspiration for my cocktail comes from a simple Egg Cream that you’d get at the local diner.
Somehow everything cooperated and we have other diner flavors including coffee.
The Diner Classic
By Holly Long
- 1 oz. Mozart Strawberry White Chocolate Liqueur
- 1 oz. Coffee-infused dark rum*
- 3/4 oz. Jamaican Rum (prefer Mezan XO)
- 1/2 oz. Cocchi Vermouth di Torino
- 1/2 oz. Aqua Faba (Chickpea Juice)
Preparation: Shake all ingredients with ice. Strain into a glass with pebble ice and top with Seltzer. Garnish with a fresh strawberry and espresso grinds.
*Coffee Infused Rum
Infuse via sous vide for 1 hour or just in the bottle for 24 hours.
Meet Holly Long
CHILLED 100 Member, New York
Holly Long is a seasoned NYC bartender who currently makes cocktails at Erv’s on Beekman and Ward 3. A few of her drinks can be found on the menus at Erv’s and at Honey’s Brooklyn, where the focus is Mead based cocktails. Holly’s passions are Whisky and Mead (honey wine) which she also homebrews. She is currently working towards becoming a Master of Scotch through the Council of Whiskey Masters and with wine she is hoping to complete her Level 3 WSET this year. In cocktails she loves to be creative by working with uncommon ingredients like mead, balsamic vinegar, yuzu and homemade tinctures.