This cocktail associates the Mr Black coffee liquor with the warm flavours of the Tonka bean, and hints of caramel come from the bourbon. But as I wanted a subtil drink, not too sweet, and the brightness of the lemon and the bitterness of the Cynar were the missing ingredients to get just that desired balance.
A cocktail to enjoy slowly to get all the flavours from the coffee, and the vanilla, caramel and cacao notes from the Tonka bean. The artichoke is surprising but welcome as an aftertaste.
Measure all the ingredients and shake for 12 seconds with ice.
Double strain the cocktail in a chilled Nick & Nora glass or coupe.
You can garnish with coffee and tonka beans, I used Valrhona's chocolate coffee beans for a crunch of sweetness but they probably aren't available everywhere.
Prepare the Tonka Bean syrup (recipe from The Educated Barfly channel) :
250g Water into a pan and bring to a simmer. Grate (or Zest) 10 tonka beans into the pan and simmer for five minutes. Remove from heat and let steep at least 4 hours but preferably 24 hours. Place the syrup in a sterilized bottle, lasts for 2 weeks.