When thinking about the cocktail I wanted to create using Mr Black Coffee Liqueur I was heavily inspired by things I enjoy having at breakfast time. My breakfast go-to is smashed avocado on toast so my main challenge was to create this in my very own cocktail complimenting Mr Black and still allowing the delicious liqueur to shine through as the hero. A delicious yet unique serve to enjoy at any time of the day.

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Ingredients

 35 ml Mr Black Coffee Liqueur
 15 ml Sazerac Rye
 15 ml Bourbon(Makers Mark )
 15 ml Housemade Kvass
 10 ml Dry Vermouth(Belsazar)
 7.50 ml Balsamic Glaze
 10 ml Avocado + Feta Mousse

Directions

1

In a cocktail tin combine all ingredients and shake with pebble ice for a frothy consistency.

2

Double strain in to your double old fashioned glass and serve with a large ice cube.

3

Top with your nitro charged Avocado and Feta Mousse and serve immediately. Enjoy!

AVOCADO + FETA MOUSSE
4


2 large avocados, 

100grams creamy feta,
60ml fresh lemon juice

1 gelatine leaf

5



In a food processor combine all ingredients and blend until smooth and creamy texture. Keep refrigerated and nitro charge when topping your delicious Bartenders Breakfast cocktail. 


RYE KVASS
6

6 cups water

4 to 6 cups stale rye bread toasted & cubed,
1/2 to 3/4 cup brown sugar

7

Bring the water and sugar to a boil.

8

Stir to dissolve the sweetener, and then turn off the heat. Allow the mixture to cool to somewhere between 70 and 90 degrees.

9

Chop the bread and toast it until it resembles slightly overdone toast (browned but not burned).
Place the toasted bread and sourdough starter in a half gallon mason jar and pour the warm liquid over the bread (ensuring that it's no more than 90 degrees to avoid killing the cultures).

10

Add additional water if needed to fill the jar to within an inch of the top.
Cap the jar loosely and allow it to ferment at room temperature for 2 to 7 days.


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