DEVINE Shaft
Level of Complexity: Home Bartender Friendly
Those of you not familiar with The ‘Shaft’, it’s quite simply a boozy coffee pick me up, usually made with vodka, Baileys, Kahlua and espresso or cold brew. In this DEVINE riff on a Vancouver Island classic, we're making our own Vegan cherry and cinnamon infused 'Baileys' with our Black Bear Spiced Honey Shine. It’s a delicious alternative to the classic and takes very little time to prepare. Shafts are such a great social cocktail and should always be enjoyed with friends to kick the night off right (or keep it going).
Ingredients
-
0.5 oz Sheringham Distillery Coffee Liqueur
-
1 oz Mile Zero Coffee Co Cold Brew
-
1.5 oz coconut cream liqueur*
Method
Fill a cool rocks glass with ice to chill and add all ingredients to a shaker. Top with ice and shake it like a Polaroid Picture. Double strain into the rocks glass, pop a straw in, and in true shaft form 'pound it' (or just drink it all civilized and actually savour the deliciousness).
*Coconut Cream Liqueur
Ingredients
- 1.25 cups DEVINE Black Bear Spiced Honey Shine
- 1 cup coconut cream
- 0.5 tsp vanilla extract
- 2 oz chocolate cinnamon syrup**
- 8 dash cherry bitters
- 1 tsp instant coffee granules
Method
Mix everything in a blender for 1 minute and store in the fridge well covered for up to 2 months.
**Chocolate Cinnamon Syrup
Ingredients
- 1 cup cane sugar
- 1 cup water
- 1 cup cocoa nibs
- 1 tsp cinnamon powder
- Pinch of salt
Method
Bring everything to a quick boil, stirring with a whisk until sugar, spice and chocolate have resolved. There will be lots left over for ice cream and waffles.