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.

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Ingredients

 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

Directions

1

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

2

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).

3

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

4

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

5

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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