DISH OF THE WEEK: Three Hour Kyoto Negroni at KOBRICK COFFEE CO.

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I love coffee, but I can only drink so much before it manages to keep me up all night. I also love cocktails, but I can only drink so many before I completely pass out. The solution?? Coffee cocktails!!!

I’m only half kidding as I don’t want my heart to explode, but that might have been thinking at Kobrick Coffee Co.

Last year, the almost century-old coffee roaster and wholesaler opened up a bar and café in the heart of the fashionable Meatpacking District. The idea is that during the day, coffee reigns supreme and you can get a selection of beans brewed many different ways. But also, this is a full-on cocktail bar. And get this: an entire page of the cocktail menu is dedicated to coffee cocktails.

I had to check this out so I stopped by late in the afternoon and spent some time studying their cocktail menu. One drink kept calling my name and when I asked the bartender for a suggestion, it was the same one he recommended.

Negronis are a favorite of the cocktail world since the bitter Campari and the sweet vermouth add a nice balance to the zing and minerality of dry gin. Why not throw in some Kenyan coffee?

Well Kobrick’s doesn’t just throw in the coffee. They actually make the cocktail by using the kyoto method (slow-dripping the brew over ice), but instead of dripping water, they drip the alcohol ingredients. It makes for an incredibly complex and fully-composed drink. It’s rich and refreshing, boozy and strong, and bitter with a touch of sweetness.

It’s a fantastic twist on both a coffee and a classic cocktail. This could be very, very dangerous.