So I learnt a little about Australian coffee culture and heard the Piccalo originated in Melbourne and as I live in the Peak District Peakalo sounded like a great name.
The inspiration for the cocktail comes from several places, my work place being Forest Distillery hence the Whisky, my love of Licor43 and Mr Blacks and finally from my recent holiday to Edinburgh where I tried cold brew coffee and Barr Cream Soda and loved it! The Garnish is just a sweet bite to enjoy before sipping the cocktail

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Ingredients

 12.50 ml Mr Black Coffee Liqueur
 12.50 ml Vanilla Liqueur(Licor 43)
 25 ml Blended Whisky(Forest Whisky Blend 12)
 30 ml Espresso
 100 ml Barr Cream Soda
 Coffee Oat Foam
 Marshmallow toasted

Directions

1

1.Start by filling a highball with cubed ice

2

Shake Espresso, Licor 43 Original, Forest Blend 12 Whisky and Mr Black Coffee Liquor

3

Single strain into highball

4

Top with Barr Cream Soda

5

Garnish with a toasted marshmallow (optionally garnish with Garnish optionally with an Oat Coffee Foam (250ml Oatly Oat Cream, 100ml Oatly Oat Milk and double Espresso. Stir together and pour into a cream syphon and charge with two NO2)

6

Serve and Enjoy


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One Comment

  1. yonggoh 15 October 2021 at 11:38 am

    Love the drink and camera work!

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