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.



 30 ml Mr. Black Coffee Liqueur
 30 ml Whisky(Starward Two-fold)
 30 ml Gospel Solera Rye
 9 g Dried sour cherries
 5 g Cacao nibs
 90 ml Vanilla cream
 1 dash Expressed lemon zest



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.

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