This is for the moments when the evening slows down but the conversation picks up. Coffee and citrus are a classic pairing, but Myrlèmon takes it somewhere new. It cuts through the heavy, roasted intensity of the coffee liqueur, lifting the flavor instead of letting it sit heavy on the palate. It’s a drink that feels rich and dark, but surprisingly vibrant.
Ingredients
| 60ml | Premium Coffee Liqueur |
| 30ml | Myrlèmon |
| Optional | A splash of simple syrup (if you prefer a touch more sweetness) |
Garnish
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A dusting of cocoa powder, three roasted coffee beans, or a thin orange zest.
The Serve
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The Glass: Chill a rocks glass or a martini glass in the freezer until it’s frosted.
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The Build: Combine the coffee liqueur and Myrlèmon in a shaker with plenty of ice.
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The Shake: Shake it hard. You want to vigorously aerate those coffee oils to create a thick, silken texture.
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The Pour: Pour the entire contents, ice and all, directly into your chilled glass. This "dirty pour" keeps the texture rich and the temperature glacially cold.
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The Detail: Add your garnish of choice. If you're using orange zest, give it a little twist over the glass to release the oils before dropping it in.
The Experience
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The Look: Dark, dense, and topped with a fine, tan micro-foam from the aerated coffee oils. It looks intentional and moody.
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The Scent: You’ll catch the deep, earthy roasted bean aroma first, followed immediately by the sharp, clean "high-note" of the myrtle.
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The Taste: It’s a bit of a trick on the senses. It starts chocolatey and warm, but the Myrlèmon cleanses the palate on the way down, leaving a bright, citrusy glow that lingers.
Dark, vibrant, and completely unexpected.
