The Story Behind The Fair Trade
As the beverage director at the Seattle-based Heartwood Provisions, Amanda Reed brings expertise earned during a varied career in wine and cocktails to the restaurant’s pairing-focused program. Formerly employed by the award-winning and wine-centric French restaurant RN74, Reed also earned the Advanced Sommelier certification in 2019. At Heartwood Provisions, she relies on her refined palate to successfully pair the restaurant’s many cocktails with food, rather than a glass of wine.
Inspired by a trip to Oaxaca, Reed’s Fair Trade cocktail pays tribute to an unorthodox pairing. While in Mexico, Reed noticed that the mezcal producer Tosba planted agave and coffee side-by-side. It inspired her to make a cocktail that displayed their simpatico characteristics, while adding a touch of the chocolate-flavored crème de cacao to honor Mexico’s mole tradition.
"This drink was made for Seattleites," Reed explains. "It has all of our favorite flavors: smoke, coffee, chocolate, and bitter. … It's a perfect complement to our dark, cold winter days."
- 1 ½ ounces coffee bean-infused mezcal (recipe follows)
- 1 ounce ruby port
- ½ ounce Amaro Ramazzotti
- ½ ounce crème de cacao
- Coffee beans
- Combine all ingredients into a mixing glass and add ice.
- Stir for 30 seconds and strain into a cocktail glass.
- Garnish with three coffee beans.
Coffee Bean-Infused Mezcal Ingredients
- 6 teaspoons of fresh coffee beans
- 1 bottle of mezcal
Coffee Bean-Infused Mezcal Directions
- Add beans to mezcal and infuse for 48 hours.
- Once infused, fine strain the beans out.