|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.
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.
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.