Curious coffee cocktails with Quick Brown Fox

Simple serves

  • Fox and tonic

    30ml Quick Brown Fox, ice, top with tonic water.

    The Fox and tonic is a refreshing, low alc serve that is a welcome change to the gin and tonic. We recommend East Imperial Yuzu Tonic as citrus and coffee work together harmoniously.

    Pro-tip: pour the tonic into an angled glass, and slowly to avoid excess froth.

  • Foxy old fashioned

    60ml bourbon, 30ml Quick Brown Fox, bitters

    In a mixing jug add 60ml Bourbon, 30ml Quick Brown Fox, ice and 2 dashes bitters (we recommend Woodford reserve bourbon and chocolate bitters).

    Stir for around 30 seconds, to chill and dilute the liquid. Strain into glass over ice. Perfectly garnished with a cut cherry.

    Pro-tip: use orange bitters and an orange peel garnish to make a ‘revolver’

  • Salted Caramel Sipper

    45ml Quick Brown Fox, 45ml Frangelico, salt

    In a mixing jug add Quick Brown Fox, Frangelico and a pinch of salt. Add ice.

    Stir until the salt is dissolved and strain into chilled cup.

    Pro-tip: this cocktail can be made in larger quantities and stored away in a bottle or decanter.

  • Frozen Flat White Martini

    90ml Double Shot Espresso Martini, 30ml Flat White Liqueur, 3 ice cubes.

    Per serve, add all of the ingredients into a blender. Blend for around 20 seconds till smooth - not too long or the ice will melt completely. Perfectly garnished with crumbled cookies.

    Pro-tip: this recipe can also be shaken with ice for an easy flat white martini

  • Brown Oat

    30ml Quick Brown Fox, 20ml Cold Brew Concentrate, ice, oat milk

    A simple coffee-forward cocktail that is a twist on the Brown Cow, which is just coffee liqueur and milk.

    Build in a glass: 30ml Quick Brown Fox, 20ml Harpoon Cold Brew Concentrate, ice, top with oat milk. Stir and enjoy.

  • Fox and cola

    30ml Quick Brown Fox, ice, top with cola

    This cocktail is a light and simple version of a Black Russian. We recommend East Imperial Kima Kola as it’s less sweet and more complex than traditional cola.

    Pro-tip: pour the cola into an angled glass, and slowly to avoid excess froth. To make a Black Russian, simply add 30ml vodka to the existing drink.

The new classics

The Dominicana tastes as beautiful as it looks.

To make:

Add 100ml cream and 1 tsp sugar to a cocktail shaker, shake without ice until aerated but not whipped. Set aside.

To a mixing jug, add 45ml spiced rum and 45ml Quick Brown Fox. Add ice and stir.

Strain the ingredients into a glass and then gently float the shaken cream on top.

Perfectly garnished with a dusting of chocolate or nutmeg.

Up your espresso martini game with the Flat White Martini.

In a shaker, add:

10ml raw sugar syrup, 30ml vodka, 40ml Flat White Liqueur, 20ml Harpoon Cold Brew Concentrate, ice.

Shake hard, and then strain into glass.

Perfectly garnished with a caramelised sugar disc, or the classic three coffee beans.

Bartender series cocktails

  • Cafe du Monde

    30ml Quick Brown Fox

    25ml Cognac

    15ml Cointreau

    8 Drops Bitters

    4 Dashes Absinthe

    Rinse the glass with absinthe, add all other ingredients into mixing glass, stir with ice and then strain into glass.

    Garnish with twisted orange zest.

    Recipe by Stuart Arstall

  • Cappucino Howler

    30ml Spiced Rum

    30ml Quick Brown Fox

    15ml Tawny Port

    30ml Cold Brew Coffee

    20ml Condensed Milk

    10ml Agave

    3 Dashes Bitters

    Add all ingredients to shaker, fill with ice and shake hard. Double strain into glass. Garnish with cinnamon and mint tips.

    Recipe by Sam Barnett

  • Cascara

    30ml Quick Brown Fox

    20ml Dry Gin

    15ml Fresh Pineapple juice

    10ml Creme De Mure (or Cassis)

    1 Egg White

    45ml Tonic Water

    Add all ingredients except tonic to shaker, fill with ice. Shake hard. Double strain into glass. Add tonic. Garnish with raspberry dust.

    Recipe by Sean Cavanagh