Garnish:
Flamed orange zest twist
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 1 fl oz | Lysholm Linie Aquavit |
| 1 fl oz | Aperol or other Italian red aperitivo |
| 1 fl oz | French press/cafetière coffee |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 8 drop | Bob's Chocolate Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Our Comment:
Easy drinking, neither sweet or sour, this cocktail with its subtle coffee notes suits breakfast, teatime or aperitivo but was originally created as a dessert cocktail.
About:
Adapted from a recipe created by Taylor Hall at Tandem Bar, Newtown, Sydney, Australia. Taylor was inspired to create this dessert cocktail after eating a Jaffa Cake.
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