Jitterbug Mary

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Jitterbug Mary ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Cognac	45 ml	4.5 cl	1.5 oz	6 parts
Coffee Liqueur	30 ml	3 cl	1 oz	4 parts
Amaro	22.5 ml	2.3 cl	0.8 oz	3 parts
Oleo saccharum	7.5 ml	0.8 cl	0.3 oz	1 part
Salt	1 pinch	—	—	—
Egg White	15 ml	1.5 cl	0.5 oz	2 parts
Dark chocolate	1 pinch	—	—	—

Garnish: One restrained dusting of finely grated dark chocolate

1. 01

   Chill a clear coupe and grate a tiny pinch of dark chocolate finely for the single restrained garnish.

2. 02

   Measure the Cognac, coffee liqueur, amaro, citrus oleo saccharum, sea salt, and egg white into a shaker.

3. 03

   Add solid ice, seal firmly, and shake vigorously for 15 seconds to chill and aerate the mixture.

4. 04

   Open the shaker, remove the ice by straining the drink back into the empty tin, and shake again without ice for five seconds.

5. 05

   Double strain into the chilled coupe to create a smooth surface and a dense fine foam cap.

6. 06

   Finish with exactly one restrained dusting of grated dark chocolate and serve without coffee beans or citrus peel.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.