The Quick Black Fox was inspired by a hike I took in the San Juan Islands to see the idyllic beaches, pastoral landscapes and their famous Black Foxes. The drink has fortifying spicy rye, a hint of tropical salinity from coconut fat washed amontillado Sherry, a whisper of pine, and it’s all wrapped together in decadence with Mr Black Cold Brew Liqueur. This cocktail keeps me cozy, yet alert, on the lookout for a quick black fox.



 1.50 oz Mr Black
 0.75 oz High proof rye whiskey
 0.75 oz Coconut fat washed Amontillado Sherry
 0.50 oz Zerbenz Alpine Liqueur



Add all ingredients to a glass cocktail mixer


Add ice


Stir gently


Strain into an old fashioned glass


Add one tempered large ice cube


Cut a peel from a lemon


Express the oils over the drink


Discard the peel


To make the Coconut Oil Fat Washed Amontillado Sherry:

1 cup amontillado Sherry
1/8 cup coconut oil
Add liquid coconut oil* to a mason jar with coconut Sherry. Stir and let infuse for 12 hours at room temperature. Add to the freezer to let the coconut oil layer separate. After 3-4** hours or when the coconut oil layer is solid, poke a hole through the coconut oil. Using a fine mesh stained, pour Sherry out of the jar through the hole. Store in the fridge for up to a 3-4 weeks.

*Heat coconut oil to make liquid if solid. **Sherry will freeze if left too long in the freezer. If you find it has frozen, allow an hour to thaw to strain.

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