I wished to play with the citrus notes of coffee, and by extension Mr. Black, by pairing it with a bergamot liqueur. I want to make a cross roads between coffee and earl grey tea. That citrus provides a bright top note while the mezcal creates a backbone of smoke and earth that reinforces the deeper flavors of Mr. Black. Finally, the whole egg brings the decadent silkiness of an old-school flip to the table.



 2 oz Mezcal(Wahaka))
 1 oz Mr Black Coffee Liqueur
 1 oz Italicus Rosolio di Bergamotto
 1 dash Orange flower water
 1 l Whole egg (whites and yolk)
 1 pinch Grated nutmeg



Combine the Mr. Black, Italicus, mezcal, orange flower water, and whole egg in a shaker.


Dry shake for 30-45 sec.


Add ice to the shaker and shake to chill the ingredients.


Strain into a coup glass and grate nutmeg over top. Note: Do NOT double strain. Double straining will remove the bubbles and foam you worked so hard to make during the dry shake.

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