8 oz Ramazzotti
10 grams coffee beans
Lightly muddle the coffee beans to crack (but not pulverize) them. Seal in a glass jar with Ramazzotti. Infuse for 24 hours, strain, and bottle. If you want to make more, just scale the recipe upward.
To serve, pour two ounces in a glass with a big rock and express a lemon peel over the drink. Garnish with the peel.
[Photo by Julia Raymond for The Hop and Vine.]