This cocktail is designed to get an appetite but it's still a little on the sweet side so it can be easily an after dinner cocktail. I wanted to create a coffee Boulevardier but also stick with asian ingredients because the bar I work is a Asian Fusion Restaurant. Pandan, Creme de cacao and coffee work beautiful together.

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Ingredients

 30 ml Mr Black Coffee Liqueur
 20 ml Brandy VSOP(St Remy)
 10 ml Coconut infused Campari
 20 ml White Creme de Cacoa infused with pandan leaf
 10 ml Natural still spring water(Otakiri)

Directions

1

Toast 1 cup of coconut chips in the oven, let cool. Add to 750ml Campari and seal in a bag for 1 hour. Strain through a coffee filter into original bottle.

2

Cut 4/5 long pandan leafs into smaller pieces, put into a bag and add 750ml White Creme de Cacao, seal. Leave for 24 hours and strain through a coffee filter into its original bottle.

3

Add all ingredients into a glass bottle and put into the freezer for at least 8 hours before serving. Also put a Whisky Tumbler into the freezer. Pour into tumbler with a big ice block and garnish with big pandan leaf.


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2 Comments

  1. roxyb73 8 October 2021 at 5:00 pm

    Coconut Campari sounds yummy

    • maickcoolen 14 October 2021 at 9:34 am

      Very tasty indeed, you should give it a try.

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