A CUNNING LIQUEUR

Made from batch roasted fair trade organic coffee
and a dash of cinnamon.

Designed for complexity and length
on the palate.

Quick Brown Fox is a coffee liqueur, hand crafted from organic coffee with a clever hint of cinnamon in its tail. Made in Dunedin, New Zealand to be the perfect evening companion.

Best enjoyed as a digestif, neat or over ice. Quick Brown Fox may also be enjoyed in decadent desserts and cunning cocktails.

In making Quick Brown Fox we have selected coffee from three organic coffee farms. Each coffee is specially roasted by hand to bring out its best flavour.

There is nothing artificial in Quick Brown Fox. As a result, flavour may vary subtly from batch to batch but the unadulterated quality will always remain.

coffee, spice and all things nice:

Using a blend of three specially roasted organic coffees and a dash of cinnamon, Quick Brown Fox has unmatched depth and complexity. A moorish, lingering aftertaste gives Quick Brown Fox a richness of character.

The Perfect cocktail:

Trusted by many bartending greats, the intensity and flavour of Quick Brown Fox make it a sophisticated addition to any cocktail that calls for coffee.

crafted in Dunedin, New Zealand:

The town of Dunedin is New Zealand's best kept secret. Known for its cool climate, Scottish heritage and bustling University, it's authentic welcoming feel made it the perfect home Quick Brown Fox.

TALES OF CUNNING

COCKTAIL
COMPETITION

2017 RESULTS

SEE ALL FINALISTS

THE 2017 TALES OF CUNNING COCKTAIL COMPETITION was a competition by Quick Brown Fox that was open to all NZ bartenders. The theme for 2017 was 'Beyond Espresso Martini' - New Zealand bartenders were asked to create the next signature coffee cocktail using a Quick Brown Fox product. The entries were strong and many, and the judges whittled down the entries into the top 5. And from the top 5 a winner was chosen. The finalists are: Stuart Arstall Bedford Soda and Liquor, Auckland Sam Barnett Bangalore Polo Club, Wellington Mikenzie Kemp Chillingworth Road, Christchurch James Corcraighe (2017 Highly Commended) Bloody Mary's, Christchurch Jonny Almario (2017 Winner) Madame George, Auckland

May 30, 2017 Simon O

THE 2017 TALES OF CUNNING COCKTAIL COMPETITION was a competition by Quick Brown Fox that was open to all NZ bartenders.

The theme for 2017 was 'Beyond Espresso Martini' - New Zealand bartenders were asked to create the next signature coffee cocktail using a Quick Brown Fox product.

The entries were strong and many, and the judges whittled down the entries into the top 5. And from the top 5 a winner was chosen.

The finalists are:
Stuart Arstall
Bedford Soda and Liquor, Auckland

Sam Barnett
Bangalore Polo Club, Wellington

Mikenzie Kemp
Chillingworth Road, Christchurch

James Corcraighe (2017 Highly Commended)
Bloody Mary's, Christchurch

Jonny Almario (2017 Winner)
Madame George, Auckland

May 30, 2017 Simon O

CAFE DU MONDE By STUART ARSTALL, BEDFORD SODA AND LIQUOR (TAKAPUNA) "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." RECIPE 25ml Cognac 30ml Quick Brown Fox Coffee Liqueur 15ml Dry Curacao 8 Drops Bittermen's Xocolatl Mole Bitters 4 Dashes Absinthe METHOD 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.

May 30, 2017 Simon O

CAFE DU MONDE

By STUART ARSTALL, BEDFORD SODA AND LIQUOR (TAKAPUNA)

"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."

RECIPE

25ml Cognac
30ml Quick Brown Fox Coffee Liqueur
15ml Dry Curacao
8 Drops Bittermen's Xocolatl Mole Bitters
4 Dashes Absinthe

METHOD

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.

May 30, 2017 Simon O

THE CAPPUCCINO HOWLER By SAM 'BAMBI' BARNETT, BANGALORE POLO CLUB (WELLINGTON) "I wanted to bring coffee into the tiki world. Coffee paired with spiced rum is a game, set, match. The port and condensed milk give a lighter, fruitier texture." RECIPE 30ml Spiced Rum 15ml Sinister Wolf Overproof Coffee Liqueur 15ml Tawny port 30ml Harpoon Cold Brew Coffee Concentrate 20ml Condensed Milk 10ml agave 3 dashes Bittermans Tiki Bitters METHOD Add all ingredients into a shaker, shake, strain and serve. Garnish with passionfruit half, mint tips and cinnamon stick, sprinkled with icing sugar

May 30, 2017 Simon O

THE CAPPUCCINO HOWLER

By SAM 'BAMBI' BARNETT, BANGALORE POLO CLUB (WELLINGTON)

"I wanted to bring coffee into the tiki world. Coffee paired with spiced rum is a game, set, match. The port and condensed milk give a lighter, fruitier texture."

RECIPE

30ml Spiced Rum
15ml Sinister Wolf Overproof Coffee Liqueur
15ml Tawny port
30ml Harpoon Cold Brew Coffee Concentrate
20ml Condensed Milk
10ml agave
3 dashes Bittermans Tiki Bitters

METHOD

Add all ingredients into a shaker, shake, strain and serve. Garnish with passionfruit half, mint tips and cinnamon stick, sprinkled with icing sugar

May 30, 2017 Simon O

THE FOXY MUMM.A By MIKENZIE KEMP, CHILLINGWORTH ROAD (CHRISTCHURCH) 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. RECIPE 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.

May 30, 2017 Simon O

THE FOXY MUMM.A

By MIKENZIE KEMP, CHILLINGWORTH ROAD (CHRISTCHURCH)

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.

RECIPE

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.

May 30, 2017 Simon O

BLACK FOX (2017 HIGHLY COMMENDED) By JAMES CORCRAIGHE, BLOODY MARY'S (CHRISTCHURCH) 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.  RECIPE 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 METHOD Build in a heated snifter and then layer with the coffee cream and garnish with torched cinnamon.

May 30, 2017 Simon O

BLACK FOX (2017 HIGHLY COMMENDED)

By JAMES CORCRAIGHE, BLOODY MARY'S (CHRISTCHURCH)

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.

RECIPE

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

METHOD

Build in a heated snifter and then layer with the coffee cream and garnish with torched cinnamon.

May 30, 2017 Simon O

BITTER, FRUIT, GRAIN (2017 WINNER) By JONNY ALMARIO, MADAME GEORGE (AUCKLAND) 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. RECIPE 60ml Buffalo Trace Bourbon 15ml Sinister Wolf Overproof Coffee Liqueur 2bar (6ml) Averna 2 dashes Reagan's Orange bitters (or equivalent) METHOD Stir over ice and strain into a pre-chilled coupette. Garnish with an organge swath.

May 30, 2017 Simon O

BITTER, FRUIT, GRAIN (2017 WINNER)

By JONNY ALMARIO, MADAME GEORGE (AUCKLAND)

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.

RECIPE

60ml Buffalo Trace Bourbon
15ml Sinister Wolf Overproof Coffee Liqueur
2bar (6ml) Averna
2 dashes Reagan's Orange bitters (or equivalent)

METHOD

Stir over ice and strain into a pre-chilled coupette. Garnish with an organge swath.

May 30, 2017 Simon O