Being a Melbourne girl, I love Coffee. It's my morning ritual.

Before COVID I worked my days in the city, then spent my free time in the beautiful Dandenong Rangers & Yarra Valley immersed in great Distilleries and Vinyards.

I wanted to make something that would appeal to all of taste and desires, just like I live my life.

I enjoy making cocktails and the sense of community we have. It inspires me to be creative and try new ideas. What a great way to immerse ourselves collectively.

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Ingredients

 2 oz Rye Whiskey, (Rittenhouse)
 ¾ oz Mr Black Coffee Liqueur
 ½ oz Chambord
 ½ oz Lemon Juice
 ¼ oz Orange Juice
 Salt
 ¼ oz Demerara Syrup
 5 drops The Bitter Truth - Bogart's Bitters
 1 Dried Lemon wheel

Directions

1

Add all your ingredients, including a pinch of Salt to your cocktail shaker with ice.

2

Alternatively add all your ingredients to a Blender, with 4 oz ice.

3

Shake vigorously to incorporate air into your drink. If using a blender, do so on high until diluted and chilled thoroughly.

4

Double strain to catch any large ice particles into your favourite chilled Cocktail Coupe.

5

Garnish with a dried Lemon wheel, soaked in Bogart's Bitters (or Fee Brothers Orange Bitters)


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6 Comments

  1. roxyb73 6 October 2021 at 11:30 am

    Be sure to know, the reason I incorporated the sugar directly into the Rye, was to forgo 1/4 oz Demerara Syrup.

    For those making at home, you can sub in this step

  2. roxyb73 11 October 2021 at 4:18 pm

    I have placed an edit to my recipe so you don’t need to sweeten your Rye 🙂

  3. nicholas 12 October 2021 at 6:59 pm

    That sounds like an awesome combo of flavours

  4. Cass k 13 October 2021 at 5:58 pm

    Sounds amazing!

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