The Pedro Suckerpunch, from San Francisco’s 15 Romolo, is a delicious dry bourbon sour, bolstered by the orange and spices of Amaro Nonino (or another sweet amaro) and just enough espresso flavor to bring all the drink’s elements together.
The original recipe calls for Pedro Ximenéz sherry, but other very sweet sherries (like Solera or cream) would work well.
15 Romolo uses espresso liqueur for the dashes at the end. Use it if you’ve got it – we love Caffe Borghetti in particular – but a coffee liqueur will work nearly as well.
Shake everything (except the coffee liqueur) with ice. Strain into a short ice-filled glass, and garnish with two dashes of coffee liqueur.
- Pedro Suckerpunch recipe at PUNCH