This cocktail blends the bright, sweet acidity of a well crafted shrub with the bold, dark notes of coffee and chocolate with just a hint of heat to bring something together that both new and experienced palates can enjoy. I was inspired to make this cocktail partially because I enjoy the bright refreshing notes of cold brew coffee or espresso with a lemonade (it really cuts the heat of the day away) and also I enjoy the way the flavors mix so well in something like a mole poblano



 2 oz Mr. Black Coffee Liqueur
 2 oz Pineapple Shrub
 1 oz Ancho Reyes Chili Liqueur
 3 dashes Cocoa Bitters



In a shaker combine the coffee liqueur, chili liqueur and shrub, and shake with ice


Rim a rocks glass with a chile lime salt (I used tajin)


Put a single medium to large ice cube/sphere into the glass


Strain contents of shaker into the rimmed glass


Add 3 dashes of cocoa bitters


Garnish with pineapple fronds if you want



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One Comment

  1. roxyb73 13 October 2021 at 3:40 pm

    I could dig this. I made a yummy Pineapple Shrubb before, but need to get my hands on some Ancho Reyes. Not sure I have seen it available in Aus

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