There are coffee liqueurs and then there’s Mr Black Coffee Liqueur.
Back in 2012 when Australian craft distilling was a nascent industry, distiller Philip Moore and designer Tom Baker began working on Mr Black, an artisan coffee liqueur that took 9 months and over 240 trials to create. Launched in 2013, Mr Black Coffee Liqueur went to win a gold medal at the London International Wine and Spirits Competition and has been seen in some of the country’s best cocktail bars. Two years later, the label has been redesigned while retaining the unique bottle artwork which reveals itself as the bottle empties.
Mr Black (25% ABV) is a cold press coffee liqueur made at Distillery Botanica in Erina, NSW using grain spirit and single origin arabica beans sourced from Ethiopia, Brazil and Papua New Guinea. It has no concentrates, vanilla, caramel, flavouring or preservatives added. It’s beautifully bitter, suitably boozy with an unmistakable and intense coffee flavour. It’s good enough to enjoy straight up, over ice, with a citrus twist.
When it comes to using Mr Black in cocktails, it’s not just Espresso Martinis. Here are three Mr Black Coffee Liqueur Cocktails that will give you a boozy caffeine fix: the G&T&C, Black Negroni (pictured) and The Ryeball.
- 15ml Mr Black Cold Press Coffee Liqueur
- 15ml Gin
- 90ml tonic
Build in a glass and serve with ice.
Recipe by Philip Moore, Head Distiller
- 1 part Mr Black Cold Press Coffee Liqueur
- 1 part gin
- 1/2 part Campari
- 1/3 part sweet vermouth
Stir with plenty of ice in a mixing glass. Strain into a rocks glass and garnish with a grapefruit twist.
Recipe by Mischa Bonova of Rockpool, Sydney
- 45ml Mr Black Cold Press Coffee Liqueur
- 30ml Rye Whiskey
- 15ml Campari
- 1 dash of Chocolate Bitters
Stir and garnish with a citrus twist.
Photo by Cocktails & Bars – © Copyright: All rights reserved. Bar tools by BarGeek.