The look and feel of a lovely cappuccino is captured in this surprisingly light and refreshing cocktail. The subtle sweetness of the Irish whiskey pairs perfectly with the coffee liqueur. Maple liqueur and demerara syrup provide a layer of richness that is topped with silky egg white foam. The finishing touch is a hint of heavy cream and a dash of chocolate bitters.



 1.50 oz Irish Whiskey(Tullamore Dew)
 0.75 oz Mr Black Cold Brew Coffee Liqueur
 0.50 oz Maple Liqueur (Sapling Vermont)
 0.50 oz Demerara Syrup
 1 Egg White
 1 dash Aztec Chocolate Bitters(Fee Bros.)
 0.50 oz Heavy Cream



Combine all ingredients except the cream in a Boston shaker,


Dry shake (no ice) vigorously for at least 30 seconds to create a frothy egg white foam.


Add ice to shaker and vigorously shake to chill. Double strain into a chilled cocktail glass.


Gently pour the cream through the foam down the edge of the glass.


Dust with cocoa to garnish.

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One Comment

  1. dianems 15 October 2021 at 1:33 am

    The Chocolate Art on top is v creative. Coctail sounds delicious.

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