Coffee and brandy are the ideal end to any lavish civilised occasion, and it gave me a chance to showcase both. The vanillin, caramelised sugars and grape worked well with the floral and fresh flavours of Mr Black. Nuts are also end of meal, and local macadamia is ideal. Earthy balance from Aussie made agave and aquafarba, clove and ginger for a spice finish. Toasted sesame for nutty aroma and crunchy texture, spray of PX for the end of dinner rich sweet grape finishes the evening with a curtsy

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Ingredients

 45 ml Mr. Black Coffee Liqueur
 45 ml Brandy 23rd Street Distillery
 15 ml Brookie’s Mac liqueur
 5 dashes Peychauds bitters
 5 dashes Ginger bitters
 5 ml Crawleys agave syrup
 10 ml Aquafarba

Directions

1

Combine ingredients in a shaker with ice and shake

2

Strain contents into the Toby tin
Discard ice and recombine with Boston tin
Shake vigorously

3

Fine strain into chilled Nick & Nora glass

4

Garnish with toasted sesame seeds and a spray of Pedro Ximanez sherry from an atomiser


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2 Comments

  1. roxyb73 12 October 2021 at 1:51 pm

    Great photo! I’m going to try this one too

  2. roxyb73 26 October 2021 at 5:56 pm

    I did try this one and a really liked it! Forgot to comment ?

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