This whisky cocktail is an earthy and delicious coffee based drink, it is well balanced and very drinkable! This is the wake up you need on a night out.
Today (October 1st) is International Coffee day, which clearly is a day I am going to love!
Today though I am sharing a cocktail. I know Fridays are usually cocktail night, but I wanted to save this one for today as this is a coffee based cocktail.
This is based on a drink I had in Helvetica bar in Perth. After not being able to decide what to drink we asked the bartender what he suggested. And we were given the most delicious coffee based drink. Sort of reminiscent of an espresso martini, only slightly more earthy. He said that espresso martinis were last year and whisky based coffee drinks were the new up and coming drink. No idea if he is right! I don’t go out often enough to be down with this stuff 😉
I do know that this drink was delicious!!! I have played about with the ingredient quantities, I think it is pretty close to Helvetica’s drink. With the creme de caco the cocktail gets a sweet edge, but if you are partial to a sweeter coffee, then you might want to add a little simple sugar syrup.
The other hint I have is to use cold brew coffee, which is exactly what it sounds like. Coffee made with cold water. It is sweeter, more rounded and doesn’t have any bitterness. But a chilled espresso will do the job and still be very very drinkable 😉
To ensure you get the ‘head’ keep shaking the cocktail shaker for a full minute, then once you have poured allow it to sit for a further minute. That should give you the Guinness styling you see in the photos.
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A delicious coffee based cocktail, well balanced and so drinkable, this is the wake up you need on a night out.
- 60 ml /2 oz whisky
- 120 ml /4 oz coffee (cold brew is best)
- 60 ml /2 oz creme de caco
- 30 ml /1 oz simple sugar syrup (optional - see notes)
- Pour everything into a cocktail shaker with plenty of ice.
- Shake for a full minute and then strain into glasses.
The creme de coco gives this cocktail a nice level of sweetness. Just enough to blanche the strong coffee. I love it without the sugar syrup, but if you have a sweet tooth then you might like to add some sugar syrup to the mix 🙂
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