This cocktail describes my style in a nutshell: spirit-forward drinks that don't shy away from letting the raw flavours speak. That being said, the cocktail is complex, balanced and has a warm, homey feel to it.
The basis of the cocktail started as a riff on the coffee cobbler, but one thing lead to another and now it is this; a spice-forward coffee drink with hints of citrus, vanilla, nuts and the feel of the rising sun on your arm as you wake up with a cool breeze through your hair.

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Ingredients

 20 ml Mr Black Coffee Liqueur
 20 ml 100 proof Rye WHiskey(Rittenhouse)
 20 ml Pineapple Rum(Plantation)
 15 ml Hazelnut Liqueur(Frangelico)
 10 ml Lemon juice
 10 ml Grapefruit juice
 10 ml Honey sirup

Directions

1

To your shaker, add all ingredients.

2

Add ice to your shaker and shake it for 10-12 seconds.

3

Retrieve your coupe from the freezer and double strain the cocktail into the glass.

4

Garnish with a dried and candied banana chip or dehydrated grapefruit slice.


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2 Comments

  1. roxyb73 16 October 2021 at 1:34 pm

    I don’t have Frangelico, but how do you think Macadamia Liqueur would work as a substitute ?

  2. roxyb73 16 October 2021 at 5:58 pm

    This is yummy, I made this with the Macadamia anyways, but I like the freshness, mixed with Coffee and Rye, with a slight nutty bite.

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