Anthora Pilsner Recipe

In Italy, an espresso is often served with a lemon twist. Here, cold brew coffee is combined with lemon juice and several bitter, aromatic spirits.

By
Lizz Schumer
Lizz Schumer is a contributing writer for Serious Eats.
Lizz Schumer
Lizz Schumer is a reporter, editor, and writer with experience writing (and running) newspapers, magazines, and online publications. She has been editor-in-chief of two newspapers and written two books.
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Updated February 13, 2023
An anthora pilsener cocktail, served with a grapefruit twist and mint sprig.

Serious Eats / Lizz Schumer

Why It Works

  • Lemon, aquavit, amaro, and a bittersweet vermouth create layers of flavor in this complex cocktail.
  • Fresh mint and a grapefruit twist add aroma.

In Italy, an espresso is often served with a lemon twist to brighten up the flavor. Eleven Madison Park's Leo Robitschek decided to riff on that marriage, adding deliciously bittersweet Punt e Mes and savory aquavit to round out the flavor. The mint garnish adds an essential fresh aroma.

This cocktail offers a whole scale full of sweet and bitter notes, with savory and even sour tossed in. It's a new sort of pick-me-up, and we're crazy about it.

Other creative coffee cocktails include this savory, woodsy version with amaro and rye, an improved amped-up iced coffee, and this stunner with Green Chartreuse.

March 2014

Recipe Details

Anthora Pilsner Recipe

Active 5 mins
Total 5 mins
Serves 1 serving

Ingredients

  • 1/2 ounce cane syrup (see notes)
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce cold brew coffee
  • 1/2 ounce Krogstad aquavit
  • 3/4 ounce Punt e Mes
  • 1/4 ounce Averna
  • Mint sprig
  • Grapefruit twist

Directions

  1. Combine cane syrup, lemon juice, cold brew coffee, aquavit, Punt e Mes, and Averna in a mixing glass and fill with ice. Stir until well chilled, about 20 seconds.

  2. Strain into a glass filled with crushed ice. Garnish with a mint sprig and a grapefruit twist.

Special Equipment

Pilsner or highball glass, mixing glass

Notes

To make cane syrup, combine 1/2 cup of demerara or cane sugar with 1/2 cup of water. Heat until simmering. Stir until the sugar dissolves and the syrup thickens slightly. Allow to cool. The syrup will keep in the refrigerator for up to seven days.

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