Inspired by a raspberry-lemon-coffee sour beer from a local brewery. Aroma of subtle cacao and lemon citrus, semi-sweet cold brew in flavor, with a mildly bitter Aperol presence and tart lemon citrus finish. Trickles of fresh raspberry, vanilla bean “fatness,” and all beneath a pillow of fluffy egg white. Dynamically and encouragingly drinkable.

ShareTweetSave

Ingredients

 1.00 oz Mr. Black Coffee Liqueur
 0.75 oz Copali Cacao Rum
 0.75 oz Aperol
 1.00 oz Lemon Juice
 1.00 oz Raspberry Vanilla Bean Syrup
 1 dash Orange Bitters
 1 dash Angostura Aromatic Bitters
 1 Egg White

Directions

1

Combine all ingredients except for the egg white into one shaker tin then add the egg white separately into the second shaker tin in case of accidental shell or yolk.

2

Add egg white first if using cobbler style shaker

3

Add ice into shaker tin, lock tins, and shake hard for approximately 10-15 seconds

4

Fine strain ingredients into opposite shaker tin, and discard any ice and/or debris from shaking

5

Reseal tins, and dry shake for approximately another 15-20 seconds

6

Strain into large coupe glass

7

Express the oils from a lemon peel atop the surface. Garnish with a lemon peel and a raspberry

8

Enjoy!


Want this cocktail to WIN?

Vote for your favourite coffee cocktail, and don’t forget to spread the word to friends and family.

Vote here:

Leave A Comment