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+ servings

Rise and Grind Cocktail

This is one of my favorite cocktails, a perfect balance of sweet and bitter, caffeine, and ethanol.
In 2016, I partnered on a breakfast-inspired burger with the fine folks at Umami Burger. They thought we should come up with a cocktail to go with it — this is what I’d call the “home edition” of that drink.
The secret is the cola syrup, which balances the medicinal funk of the Fernet Branca, a bitter liqueur or “amaro” and quite possibly one of my favorite potable fluids.
The folks at Umami prefer Real Sugar Pepsi, but I’m from Atlanta so I’m pretty sure using anything besides Coke is against state laws.
This recipe first appeared on altonbrown.com.
Rise and grind cocktail in a stemmed glass garnished with a maraschino cherry, orange peel, and a skull swizzle stick.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 cocktail


  • 1 (12-ounce) bottle cola
  • 1 cup demerara sugar
  • 1 1/2 fluid ounces rye whiskey
  • 1/4 fluid ounce Fernet Branca
  • 1/4 fluid ounce cola syrup
  • 1 1/2 fluid ounces cold brew coffee
  • 2 dashes coffee bitters
  • 2 dashes black walnut bitters
  • Maraschino cherries and and orange twist, for garnish


  • Make the cola syrup: Bring the cola to a boil in a small saucepan over medium-high heat. Add the demerara and cook until the sugar dissolves. Remove from heat and cool completely before using. Store the syrup in an airtight container in the fridge.
  • Combine the liquors, cola syrup, cold brew, and bitters in a mixing glass. Add ice and stir until well chilled. Strain into a chilled martini glass and serve with a maraschino cherry and the orange twist.