The unique floral finish from caramel-coated Arabica coffee beans used by Mr Black reminds me of the special experience of a first-class cigar.Combining palate burning Australian honey and pears presents a grassy, green apple and floral flavour, highlighting the graham cracker and coffee notes of Mr Black perfectly. The Mezcal imparts a bold but leathery touch of smokiness. Mix it with Mr Black brings a savoury and spicy finish simulating the gentle puffs of tobacco and the smokiness of a cigar.



 60 ml Mr Black Coffee Liqueur
 10 ml Mezcal
 30 ml No-Waste Pear Puree
 10 ml Burnt Honey Syrup



Shake all ingredients with ice and double strain into chilled old fashioned glass with rock ice. Top with Espresso air foam and grind tonka bean of garnish.


It left a lot of fermented pear pulp when I homemade pear kombucha at home. So I use them to make a puree.

Blend 250g of fermented pear pulp left over from the pear kombucha with 200g of water and 100g of sugar, put it on low heat for around 15 minutes. Pass puree through a tamis.


Heat 1 part of honey in a small saucepan over medium heat. Bring it to boil for 2 minutes until turns chestnut brown; remove from heat immediately and add 1 part of water over. Return to heat and stir until honey is dissolved. Cool before use.


80g Espresso
12g Gelatin Liquid (2tsp Gelatin Powder : 2Tbs Water)
80g Simple syrup

Mix all ingredients with an immersion blender in horizontal position,
Use air pump to create as much bubbles as possible.
Once it created a quite big amount of foam, let it stabilize for 1 minute. Scoop out foam and top up on the drink.

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