"I was inspired by the coffee and cocktail culture of New Orleans, I combined these two concepts into my cocktail Café Du Monde - named after the legendary New Orleans coffee house of the same name. Coffee was brought into Louisiana from Martinique by the French when they settled colonies along the Mississippi. Traditionally cocktails such as the Sazerac were based with French Cognac and my rendition imagines what the cocktail may have been had Quick Brown Fox coffee liqueur been available to American bartenders pre-prohibition."
25ml Cognac 30ml Quick Brown Fox Coffee Liqueur 15ml Dry Curacao 8 Drops Bittermen's Xocolatl Mole Bitters 4 Dashes Absinthe
Combine all ingredients apart from the absinthe in a chilled mixing glass, stir for dilution and strain into an absinthe rinsed chilled Nick and Nora glass (do not discard the absinthe). Garnish with an orange zest. Can be served hot or cold.
The Foxy Mumm.A is a simple and elegant beverage. Three dominant flavours which are normally not paired together work in harmony to reveal a delicious cocktail. It can be consumed as an aperitif or a nightcap. The Quick Brown Fox Coffee Liqueur pairs with the crispy apple juice, The G.H Mumm champagne brings a dry biscuit, brioche component to the drink. and the cinnamon aspects of the QBF shine through, blending the flavours together. Finally the chocolate bitters adds depth and complexity.
30ml Quick Brown Fox Coffee Liqueur 45ml Apple Juice Dash of Fee Brothers Aztec Chocolate Bitters. 75ml G.H Mumm Champagne.
METHOD Add all ingredients except for the champagne into a shaker, shake. Half fill the glass with champagne and then strain the contents of the shaker into the glass. Cinnamon sprinkle on top.
An understated, warm coffee cocktail for times of reflection and relaxation. This cocktail is simple, yet sophisticated like the Quick Brown Fox Coffee Liqueur itself. I wanted this cocktail to begin and end with the liqueur's key tasting notes; cinnamon and coffee, then fill the in-between with body, strength and spice. The notes of the burned cinnamon hit your nose first, then to be sipped away at with a fatty, smooth coffee cream and a sweet liquorice syrup that hides the initial strength of the rum. The black strap rum and syrup then form a strong, dark sugar body which in turn melds into the lingering, warm coffee aftertaste of Quick Brown Fox.
30ml Cruzan Black Strap Rum 30ml Quick Brown Fox Coffee Liqueur 30ml Liquorice Root Sugar Syrup (house made) 3 Drops of Bob's Liquorice Bitters 30ml Boiling water 1:3 Harpoon Cold Brew Coffee Cream (house made), layered on top
Build in a heated snifter and then layer with the coffee cream and garnish with torched cinnamon.
This is a variation of a variation on a classic. Bitter, Fruit, Grain combines three of my passions - amaro, coffee and grains.A subtle twist on the Revolver cocktail (Santer, circa 2000), which is a variation on a Manhattan.
I wanted to create a cocktail that stays true to the three ingredients - highlighting and accenting the base ingredient in a subtle, but complex way. Sinister Wolf acts a the backbone of the cocktail, allowing the nuances of the bourbon to shine by providing mouth feel and a subtle coffee undertone. The amaro and bitters help to bridge the two main components, providing herbal complexity and a bitter element to tie everything together.