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

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Ingredients

 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

Directions

1

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

2

Drink:
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


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One Comment

  1. scottishmixology 11 October 2021 at 5:33 pm

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

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