Coconut Buzz



A salted-coconut twist on the Irish coffee, I came up with this by accident when using the wrong syrup to sweeten my coffee. Like an Irish coffee, this should be drunk THROUGH the cream!


  • 30 Ml. Licor 43 Original
  • 25 Ml. Coconut syrup
  • 30 Ml. 1 shot espresso
  • 100 Ml. Cream
  • 100 Ml. Hot water
  • 5 Ml. Salt (5g)


Cocktail Preparation
  • HEAT THE GLASS WITH HOT WATER, then set aside.
  • Add 100mL cream, 10mL coconut syrup and a pinch of salt (2.5g) into a cocktail shaker.
  • Remove spring from a cocktail strainer, place into the shaker and shake until the cream mixture is suitably whipped, then set aside.
  • Empty hot water from glass, then create a coconut rim by dipping the top first into coconut syrup, then into coconut shavings.
  • Add 30mL Licor 43, 1 shot of espresso, 15mL coconut syrup and another pinch of salt (2.5g) into the glass.
  • Top up with hot water (around 100mL) until 1.5cm from the top of the glass and give a quick stir with a bar spoon.
  • Layer the whipped cream over the drink, aiding with a bar spoon if need be.
  • Sprinkle coconut shavings over the top as the final garnish.
Coffee Preparation
  • One shot of espresso, prepared either by a moka pot or by a portafilter machine.

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