Womack’s Cold-brew Negroni


Editorial Policy

Published on

Last updated on

[W]hile penning July’s Nine Bars feature on Zade Womack, a barista at Blue Copper Coffee Room and bartender at the Rest in Salt Lake City, I met up with photographer Michael Kunde and Womack at Blue Copper for the article’s after-hours photo shoot. The second I set foot in the café, Womack set a bright red drink before me on the counter. There was an array of liquor bottles scattered behind the bar among the Mazzer Mini and Malkhonig K30 Twin espresso grinders—something you’d never see during business hours. I noticed sweet vermouth and Campari.

“Is it negroni week or something?” I asked, feigning surprise. (It was, in fact, negroni week.)

“Just try it,” Womack said.

Zade Womack. (Photos by Michael Kunde.)

I had a generous sip. I could tell it was a rum negroni, but with added depth and complexity.

“Oh damn,” was all I could say before Kunde, completely disregarding boundaries, as photographers are wont to do, snatched the drink out of my hands to use it as a photo prop. After a couple hours of Kunde prodding Womack to make prop drink after prop drink in search of the perfect shot—battling violent winds outside and a brief power outage—the three of us had sampled more than our share of impromptu cocktails. At the end of the shoot, though, I couldn’t stop thinking about the first sip of the first drink of the night. I asked Womack to make one last cocktail—“Whatever that first one was.” He told me it was a recipe he’s kept in his figurative back pocket for a while—a negroni variation that substitutes Jamaican rum for gin, and splits his shop’s house coffee concentrate with the sweet vermouth.

Of course! Coffee—my reason for living; my reason for writing about Womack in the first place. I should have known. I’m glad he was willing to finally share his recipe, because this is one of the tastiest new cocktails I’ve had this year. If you end up in Salt Lake City, look for it on the Rest’s summer cocktail menu. If not, make a couple for yourself on a long, stormy, summer night.

Caffe Kingston Negroni
(Zade Womack, 2015)

1 oz Appleton Estate 12-year rum
1 oz Campari
1/2 oz Blue Copper Roasters Gold Brew coffee concentrate
1/2 oz Dolin sweet vermouth

Combine all ingredients in a rocks glass. Fill with ice and stir six times. Garnish with a lemon twist.

—Cody Kirkland is the bar manager at Salt Lake City’s The Rose Establishment.

Share This Article

Cody Kirkland

Join 7,000+ coffee pros and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.

Other Articles You May Like

Decaf Coffee, But Make It Specialty

Decaf coffee has come a long way over the last one hundred years, but can it join the third wave?
by Fionn Pooler | February 16, 2024

Welcoming Home Baristas Into Coffee: “It’s On Us, The Professionals”

More and more folks are finding a passion for coffee through swipes and likes, but who is the home barista? How can roasters and cafes welcome them into the larger coffee community?
by Miranda Haney | January 12, 2024

The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta

Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
by Mikey Rinaldo | December 15, 2023

Latte Art and Alternative Milks: The Good, The Bad, and the Tasty

Milk steaming is a hard-earned skill; alternative milks don’t make this task easier. But with a few tips, you can easily toggle from oat to soy to almond.
by Zoe Stanley-Foreman | December 13, 2023