Inspired by the early days of working in cafes, and of pulling that first & arguably best shot of coffee of the day & then enjoying it with a freshly made almond croissant. I wanted to make something nutty, buttery, coffee-y and reminiscent of that coffee moment!



 30 ml Mr Black Coffee Liqueur
 30 ml Brown Butter Fat-washed Vodka
 15 ml Amaretto(Disaronnoa)
 10 ml Aquafaba
  tsp Vanilla Paste
 5 dashes Toasted Pecan Bitters
 1 Almond Biscotti



To make the fat-washed Vodka, use the ratio of 1:3 unsalted butter to vodka, & heat butter over medium until browned.


Remove from heat & carefully pour into a jar. Top with vodka, seal, shake & leave at room temperature for 3-4 hours.


Move jar to fridge for another 2-3 hours.


Remove jar from fridge & scrape solidified butter layer off & save for French Toast.
Strain liquid & save for use.


To make The Morning Shift, add all ingredients, except the Biscotti to a cocktail shaker, add ice & shake.


Double strain into a Nick & Nora glass & serve with Almond Biscotti.

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