I'm a firm believer in coffee being more useful than just in espresso martinis. I enjoy pairing it with fruity and savoury flavours as I find the coffee adds a je ne sais quoi to the drink.

The Oaxacan old fashioned is a regular call of mine. Made here with a fabulous pizorra mezcal that had a super long finish and bright green flavours, a black-bean and plum syrup, Mr Black and a healthy dash of bitters, it yielded a supremely deep character drink that I could taste for hours afterwards



 60 ml Sin Gusano Pizorra Mezcal
 20 ml Mr Black Cold Brew Liqueur
 15 ml Duck Sauce syrup
 2 dashes Bittered Sling Kensington Aromatic bitters
 2 dashes Bittered Sling Malagasy Chocolate bitters



Duck Sauce syrup:
1. Dice 6 Victoria plums and combine with 200g raw cane sugar. Refrigerate for 3 days and strain resulting syrup.
2. Combine 200g white caster sugar and 100ml water in a pot. Heat and stir until completely dissolved.
3. Boil until syrup turns golden brown.
4. Top up with hot water and stir
5. Add 1 tsp black bean paste (without garlic) and 1 tsp of Chinese 5 spice powder
6. Stir and simmer for 20 minutes before straining through cheesecloth
7. When cool, combine with the plum oleo


1. Stir down all ingredients with plenty of ice
2. Pour over a large cube into a rocks glass
3. Cut some grapefruit peel and express oils over drink.
4. Twist and place on top to serve

Want this cocktail to WIN?

Vote for your favourite coffee cocktail, and don’t forget to spread the word to friends and family.

Vote here:

One Comment

  1. scottishmixology 11 October 2021 at 5:33 pm

    If you can’t find pizorra mezcal, swap out for a spicy tepeztate

Leave A Comment