Jitterbug Mary: A Coffee Cocktail

• 1 1/2 ozcognac
• 1 ozcoffee liqueur
• 3/4 ozAmaro Montenegro
• 1/4 ozcitrus oleo saccharum
• 1 pinchof sea salt
• 1 tbspfresh egg white (pasteurized if you like)

Preparation

1. 1.

   Shake all of the ingredients with ice until chilled and foamy, then double strain into a chilled coupe. Garnish with grated dark chocolate. Citrus Oleo SaccharumIn a small bowl, combine 75 grams of lemon zest, 75 grams of orange zest, and 150 grams of granulated sugar. Muddle until well mixed, and let sit at room temperature for 24 hours, muddling the mixture several times. Strain off the syrup and bottle for use; keeps refrigerated for up to 3 months.