At New York newbie Kat & Theo, chef Paras Shah plates up a Mediterranean-inspired modern American menu of chicken with cocoa and carrots and octopus with orange and oregano. Meanwhile, barman Michael Timmons heads up the restaurant's inspired list of cocktails, which learn more toward the savory side than sweet. Below, he mixes sherry, aged rum, and a bit of coffee for a warming winter intoxicant.
1/2 ounce fino sherry
11/2 ounces olorosso sherry
1 ounce aged rum, such as Ron Zacapa Solera 23 or Santa Teresa 1796
1/2 ounce coffee liqueur, such as Kahlua or Bittermens New Orleans
3 dashes Bittermens Mole Bitters (optional)
Add all ingredients to mixing glass with ice and stir until drink has diluted about one third. Pour in coupe glass and garnish with a lemon twist.