I've recently fallen in love with Amaretto Sours, so I decided to play around with adding Mr Black's coffee flavours into the mix. The result is a delightfully complex drink with a light foam, wonderfully velvety mouthfeel and a complex yet delicious flavour profile that's hard to put into words. Try it with different whiskies - the results will be surprisingly different, yet all great.



 45 ml Amaretto Disaronno
 15 ml Mr Black Coffee Liqueur
 15 ml Single Malt Scotch Whisky Singleton 12 year
 30 ml Lemon Juice
 5 ml Gum/Gomme SyrupGiffard
 30 ml Egg White
 3 dashes Angostura Bitters
 1 Luxardo Cherry



Add all of the ingredients except the bitters and the cherry to a cocktail shaker


Dry shake (shake without ice), then add one large ice cube and a couple of regular sized ones, and shake again (the large ice cube helps to develop a wonderful foam layer on top of the drink).


Strain over a different large ice cube in a rocks glass, then leave for a minute or so for the foam to settle.


Add the 3 dashes of bitters on top of the foam and use a cocktail pick to swirl them.


Then, add the Luxardo cherry on top of the large ice cube so it looks like it's floating on the drink.

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