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This article appears in Spring 2021: Issue No. 61 of Edible Brooklyn. By Clark Moore Illustrations by Patti Blau Call me old fashioned. I’m not even going to qualify that with a “but.” I’m old fashioned, with a mindset fixed on 20th Century sentiments. Don’t worry, this isn’t another lament for the good old days when we could drink freely in bars to all hours of the morning. The 20th Century I’m referring to is the cocktail, which is the first one that came to mind after sampling Good Vodka. Distilled from the discarded husks of coffee fruit, Good Vodka has a character unlike any other vodka I’ve tasted. There’s a richness to it, and texture. Yes, there’s an expression of coffee, but not as in a coffee-flavored vodka, or even a coffee liqueur. It’s far more subtle and complex, and truly more evocative of chocolate than coffee. Which makes sense, for as any chef will tell you, nothing brings out the essence of coffee like chocolate, and vice versa.

Lillet blancCocchi americanoClark moorePatti blauCenturyi mGood vodkaGood old fashionedBittermens xocolatl mole bittersOld fashionedகிளார்க் மூர்நல்ல ஓட்காநல்ல பழையது நாகரீகமாகபழையது நாகரீகமாக