What isn't there to love about a formal occasion? This drink combines all my favorites into a rich aromatic cocktail in which notes of toasted caramel and the sweetness of aged rum lie beneath a smooth cream layer, mingling delightfully with the bold Mr. Black cold brew coffee liqueur and finished with the lingering not-so-subtle spicy Thai bitters.



 1 fl oz Mr. Black Coffee Liqueur
 1 fl oz Aged Rum (Bacardi Reserva Ocho)
 0.50 fl oz Toasted fennel syrup*
 3 dashes Bitter End Thai bitters
 1 fl oz Heavy cream
 1 Coffee bean



Combine both liquors, syrup, and bitters into a dry mixing glass.


Add ice and stir until the glass is cold.


Strain liquid into a chilled coupe glass.


In a clean shaker, shake 1 fl oz heavy cream until thickened, but not stiff. It should still be easy to pour. Pour the cream over a spoon to float on top of the cocktail.


Finish cocktail with a grated coffee bean

Toasted Fennel Syrup

1. Toast 2 tbsp fennel seed in a cast iron pan until fragrant.
2. Mix 1/2 cup water, 1/2 cup sugar and toasted fennel seeds in a saucepan and heat until the sugar is dissolved and the syrup just begins to boil.
3. Cool enough to strain out fennel seeds. Bottle prepared syrup and chill.

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