Ingi Sigurdsson and Alexis Belton of The Aviary in Chicago modeled this coffee cocktail after an affogato, which is soft vanilla gelato paired with robust espresso. They call it the Doppia Bevande and serve it in two glasses that should be consumed side-by-side, so each part can show off its own unique personality. The clarified milk punch mimics the gelato in an affogato, and the egg white and Amari-based cocktail serves as the espresso. The Cynar 70, Averna, and Sibilla in the concoction create a smooth bitterness, and the oregano and hibiscus play off the tart and sour flavors of a perfect espresso pull.

Doppia Bevande

Part 1: Milk Punch


For the clarified milk punch

To serve


  1. Make the clarified milk punch. Blend ingredients from vanilla beans to water on high for 30 seconds.

  2. Bring whole milk to a boil in a medium pot over high heat. Pour over blended Cognac mix. Milk should curdle instantly. Stir gently with a spoon. Cool and let sit for 1 to 2 days in the fridge.

  3. Place 6 layers of cheesecloth in a strainer and gently pour the milk mixture into the lined strainer. 

  4. As soon as milk punch starts running clear, move the strainer over a new container to reserve the clear milk punch. Restrain cloudy punch by pouring it back over the filled basket strainer.
    (Curds pull out more impurity than the strainer itself.) Disturb the curd as little as possible. 

  5. Pour your drink. Combine 4 cups clarified milk punch, Chesapeake bitters, and vanilla extract. 

  6. Serve.

Part 2: Cold Brew Coffee and Amaro Cocktail 


For the Cold Brew

For the Hibiscus Syrup

For the Cacao Nib Tincture

For the Oregano Tincture

For the Coffee Base

To serve


  1. Make the Cold Brew. Mix the water and coffee grounds in a bag and seal. Infuse for 18 hours. Strain with a chinois once ready, pressing on grinds to extract all liquid. Store in the fridge.

  2. Combine 4 cups cold brew with black peppercorn and green cardamom and steep for 45 minutes. Strain and store away.

  3. Make the Hibiscus Syrup. Bring water to a boil. Pour over hibiscus leaves and let steep for 10 minutes. Strain and add 20 percent sugar (by weight).

  4. Make the Cocoa Nib Tincture. Combine cocoa nibs and everclear or high-proof vodka. Let sit in cool dark place for 1 week and strain.

  5. Make the Oregano Tincture. Let the oregano and everclear or high-proof vodka sit in cool dark place for 1 week and strain.

  6. Pour your drink. Combine the coffee base and egg white. Top with sparkling water.

  7. Serve.