Orazio Nonino was the man, who created the Nonino distillery in Fruili (Italy) and the rum I used (Angostura 7) is from Trinidad. (Hints the name) I wanted to create a coffee tiki and also wanted to include italian flavours. I think the Amaro Nonino is the perfect choice to pair with coffee, because it has real bright, fruity notes like orange, apricot but also caramel, a suttle herbal taste and spiciness, which pair really good with the fruity and bright chocolate notes of the Angostura 7 Rum.



 37.50 ml Aged Rum(Angostura 7)
 30 ml Mr Black Coffee Liqueur
 20 ml Amaro Nonino
 15 ml Orgeat
 15 ml Lemon Juice
 15 ml Lime Juice
 2 dashes Aztec Chocolate Bitters(Fee Brothers)



Add all the ingredients to your cocktail shaker, or mixing tin.


Whip shake or flash blend with crushed ice.


Dump the contents into a chilled rocks glass. If needed, top up with crushed ice.


Express an orange peel over the top and discard.


Dust a little cinnamon on top, put the stick on top as a garnish, aswell as 2 pineapple fronds. (You can also add a straw if you want to)


If done correctly, you'll end up with a little foam like on the picture. Enjoy!

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One Comment

  1. lapedalina 13 October 2021 at 11:37 pm

    Hey guys! If you have any questions to Orazio in Trinidad, then feel free to drop them off here. Also if you want to substitute something, just ask!

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