A surprisingly creamy and decadent dessert coffee cocktail. I wanted to take something simple like a Revolver cocktail and see how rich and flavoursome I could make it without involving expensive ingredients. All built around the chocolatey coffee goodness of Mr. Black. And as an added bonus, all the ingredients are Australian. I find they all play really nicely with each other and you've gotta support local.
Combine Starward Two-fold and Gospel Solera Rye with the vanilla cream and let sit for 2 hours at room temperature.
Strain the mixture through a nut milk bag and/or a coffee filter.
Combine the resulting cream-washed spirit with Mr. Black coffee liqueur.
Place this in a jar with 9g dried sour cherries and 5g cacao nibs.
Put in fridge and let sit overnight and up to 5 days. (Best results sit around the 48 hour mark)
Strain the liquid into a mixing glass and stir vigorously with ice for 30 seconds.
Strain into a glass coffee cup over a large clear ice cube.
Express a lemon zest over the drink and discard.