Two trips

A coffee cocktail that I can imagine sipping in some far-away cafe. The brandy base gets picked up by the bitter orange from the dry curacao and contrasts with the sweet, syrupy almond flavors from the amaretto, all wrapped in delicious, dark coffee. The added texture from the egg white smooths down the bite from the brandy and gives us a great visual of our cappuccino "foam".

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 1.25 fl oz Brandy(Hennessy Pure White)
 0.75 fl oz Mr Black Coffee liqueur
 0.75 fl oz Amaretto(Disaronno)
 0.50 fl oz Dry Curaçao(Pierre Ferrand)
 4 dashes Orange Bitters(Hella Bitters)
 1 Egg White(substitute aquafaba to make this vegan friendly)
1

Add the brandy, coffee liqueur, amaretto, dry curaçao, and bitters to a shaker tin without ice.

2

Separate the egg white from a single, large egg into the shaker tin.

3

"Dry shake" for 1 minute.

4

Add ice to the tin

5

Shake again for 20 seconds

6

Double-strain with your drink into a cappuccino mug

7

Add a few drops of bitters on top of the foam. Make some "latte art" here for added effect!

8

Garnish with a speared orange peel

9

Sip while staring lovingly at the world moving around you.

Ingredients

 1.25 fl oz Brandy(Hennessy Pure White)
 0.75 fl oz Mr Black Coffee liqueur
 0.75 fl oz Amaretto(Disaronno)
 0.50 fl oz Dry Curaçao(Pierre Ferrand)
 4 dashes Orange Bitters(Hella Bitters)
 1 Egg White(substitute aquafaba to make this vegan friendly)

Directions

1

Add the brandy, coffee liqueur, amaretto, dry curaçao, and bitters to a shaker tin without ice.

2

Separate the egg white from a single, large egg into the shaker tin.

3

"Dry shake" for 1 minute.

4

Add ice to the tin

5

Shake again for 20 seconds

6

Double-strain with your drink into a cappuccino mug

7

Add a few drops of bitters on top of the foam. Make some "latte art" here for added effect!

8

Garnish with a speared orange peel

9

Sip while staring lovingly at the world moving around you.

Two trips

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