This cocktail is inspired by European coffee traditions from the early 20th century and modern coffee trends. It utilizes the light and floral flavours of gin and citrus combined with the dark and robust flavours of coffee and absinthe. I use a cold brew coffee rather than espresso to reduce the amount of acidity in the cocktail which results in a more balanced drink. This cocktail is best served after a heavy meal and alongside a rich chocolate cake.
Add a spritz of absinthe to a frozen coupe glass.
In a cocktail shaker, add 4 dashes of Fee Brothers black walnut bitters.
Add Mr Black. Cold Brew Coffee, Gin Mare and demerara simple syrup to your cocktail shaker
Shake the cocktail with ice and vigour in order to combine the ingredients and achieve a thick, brown foam on top of the cocktail.
Double strain into the chilled, absinthe rinsed, coupe glass.
Garnish the drink with a twist of lemon that is expressed over the top of the drink.