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.

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Ingredients

 1 oz Cocoa infused Rye Whiskey
 0.50 oz Mr Black Coffee Liqueur
 0.50 oz Frangelico
 1 oz Espresso

Directions

1

Infuse 750ml of good quality strong (45% - 55% ABV) Rye Whiskey (or Bourbon) with 100g of Cocoa Nibs for 1 week.

2

Pre-brew a shot of coffee, (machine espresso, or in a stove top Moka pot). Let it cool down before storing in the fridge.

3

Pour ingredients over ice in a shaker.

4

Shake well.

5

Pour into a Coupe glass.

6

Garnish with 3 coffee beans.


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3 Comments

  1. lorenzo.princi 11 October 2021 at 3:27 pm

    So happy to be able to share this little cocktail creation. Cheers!

  2. roxyb73 12 October 2021 at 8:09 pm

    This image looks like it’s from a magazine article, go you!

    • lorenzo.princi 18 October 2021 at 12:36 pm

      Thanks! The whole thing was a lot of fun 🙂

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