Having already discovered Mr Black as a great coffee liqueur for Espresso Martinis, I came across a cocktail, the Ham Martini, at a Cronulla eatery (C.C. Babcoq). It called for Rye Whiskey, coffee liqueur and butterscotch syrup. I was intrigued and started playing around with variations, one which included a cocoa infused rye, others which substituted the syrup with Frangelico or Amaretto. Finally I landed on a mixture which was a perfect Hazelnut Mocha Latte inspired desert cocktail.
Infuse 750ml of good quality strong (45% - 55% ABV) Rye Whiskey (or Bourbon) with 100g of Cocoa Nibs for 1 week.
Pre-brew a shot of coffee, (machine espresso, or in a stove top Moka pot). Let it cool down before storing in the fridge.
Pour ingredients over ice in a shaker.
Pour into a Coupe glass.
Garnish with 3 coffee beans.