This cocktail was inspired by my recent fascination and appreciation of cachaça and my long-standing love for coffee. The scientist in me has been intrigued with the process of clarifying cocktails, and I thought this might be a unique opportunity to create a drink that had a definitive coffee flavor with a refined structure and nice aesthetics. After clarification, the drink still had a strong golden hue, so I decided to add a little blueberry liquor to add a bitter note and amber-ish color.



 2 oz Cachaça
 0.25 oz Cascara syrup*
 0.75 oz Mr Black Coffee Liqueur
 0.50 oz Clementine juice
 0.50 oz Lime juice
 0.50 oz Blueberry liqueur
 0.50 oz Whole milk
 0.50 oz Heavy cream
 1 Atomizer with orange flower water



Combine the milk and heavy cream into a glass jar (with lid)


Combine the cachaça, cascara syrup, Mr Black, clementine juice, and lime juice into a mixing glass. Stir to combine


Slowly pour the cachaça mixture into the glass with the milk mixture and give it a quick stir


Put the lid on the cachaça-milk mixture and leave in the fridge for 12 hours


Strain the cachaça mixture through a pour over coffee filter (e.g., Kalita Wave or Chemex). Discard filter, and strain again with a new clean filter


Add 2.5 oz of clarified cachaça mixture and 0.5 oz of blueberry liqueur into mixing glass over ice then stir until chilled


Spray 1-2 mists of orange flower water into a chilled coupe glass


Strain chilled cocktail into glass and add garnish and enjoy!

Cascara Syrup Recipe

Combine 4 oz of water
4oz of sugar
10g of cascara (dried coffee cherries) into a saucepan and heat to boiling

Stir to dissolve sugar
Let cool and strain through fine mesh filter to remove cascara
(recipe courtesy of

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