Several decades ago when I lived in San Francisco, I had a friend who was a belly dancer at a Moroccan restaurant. I would visit the restaurant about once a week, not just for the food or to see my friend perform (both of which were amazing), but to end the evening with this decadent coffee creation that was thick, creamy, sweet, with a slight hint of orange and cinnamon. I've never forgotten that coffee and have tried and failed for decades to recreate it in a cocktail, until now...



 1.50 oz Mr. Black Coffee Liqueur
 1.50 oz Rye Whiskey(J. Rieger & Co. Bottled in Bond)
 0.50 oz Dry Curacao(Pierre Ferrand )
 0.50 oz Freshly Brewed and Chilled Espresso
 0.50 oz Cinnamon Demerara Syrup*
 2 dashes El Guapo "Cuban" Bitters
 6 drops Dashfire Cinnamon Bitters
 0.51 oz Heavy Cream



In a mixing glass. combine all ingredients, except cream (note: J. Rieger is a local (Kansas City, MO distillery, hence the MO in the title. but you can substitute Basil Hayden's Kentucky Straight Rye Whiskey or Rabbit Hole Boxergrail Kentucky Straight Rye Whiskey)


Add ice and gently stir for 20-30 seconds.


Pour into chilled cocktail glass


Gently pour the cream over the back of a bar spoon to create an even float of cream on top of the cocktail.

Cinnamon Demerara Syrup

1 cup Demerara sugar
1 cup water
6 cinnamon sticks.


Break up cinnamon sticks and add to water and sugar


Bring to a boil over medium heat. reduce heat to low and simmer for 5 minutes, then remove from heat, and let cool


Once cooled, transfer to mason jar (or similar container) and let sit in refrigerator


After three days, strain to remove cinnamon sticks and store in refrigerator for up to one month

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