This one is inspired by two cocktails I love: Pikachu #2 (from Copycat in DC) and the Detroiter (as shown on Educated Barfly). The latter uses a Hazy IPA with Cynar as the amaro. I liked the bitterness offered by the IPA while maintaining a light, herbaceous note that I think balances well with coffee.

The Pikachu #2 is quite simply the best coffee cocktail I've ever tasted. It combines brandy, 151 rum, coconut cream, and ginger syrup with coffee in a drink that the novice might note for its lack of acid.

As a result, I opted for no acid in my drink and instead rely on the orange oils and the IPA to offer balance. Combining scotch with Mr Black and ginger syrup (no coconut cream) is a sure winner!

Sadly, there's no fancy story behind the name. I just think it sounds cool and I'm sure Sydney Poitier's Virgil Tibbs would approve.



 1 oz Islay Whisky (Laphroaig)
 1 oz Mr Black Coffee Liqueur
 0.25 oz China China Amaro
 0.50 oz Ginger Syrup
 1.25 oz Hazy IPA



Add all ingredients to your cocktail shaker


Shake with ice


Double strain into a chilled 4oz champagne flute and top with Hazy IPA


Zest with an orange peel and enjoy!

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