The "Bold Greek"- An Ouzo and Coffee Cocktail
A bold, strong ouzo cocktail flavoured with sweet fennel syrup and orange.
Servings 4 cocktails
Calories 182kcal
Ingredients
For the cocktail:
- ice cubes
- 30 ml fennel syrup recipe follows
- 60 ml ouzo
- 30 ml Tia Maria
- 120 ml coffee chilled
- orange slice to garnish
Fennel syrup:
- 1 tablespoon fennel seeds
- 120 g sugar
- 120 ml water
Instructions
For the cocktail:
- Fill a stemless wine glass with ice.
- Add the fennel syrup, ouzo and coffee flavoured liqueur and stir.
- Top with chilled brewed coffee and garnish with an orange slice.
For the fennel syrup:
- Lightly grind the fennel seeds using a mortar and pestle. Grind them just enough to release the oils. Do not turn the seeds into a fine powder.
- Combine lightly ground seeds, sugar, and water in a saucepan over a medium-high heat. Allow the mixture to come to a boil. Cook for 5 minutes until it slightly thickens.
- Remove mixture from heat, and allow it to infuse for 1 hour
- Strain the syrup, and let it cool before using in a cocktail.
Notes
- Don’t be afraid of the sweet fennel syrup. It complements the flavours of the aniseed in the ouzo. It's a match made in heaven.
- I used a brewed coffee made in an “french press” or plunger as we say here in Australia. It produces a smoother coffee that once cooled is perfect in cocktails.
- You can use any of your favourite coffee based liqueurs. If you don’t have any on hand it’s still fine. I just think it adds an extra “kick” to the whole coffee flavour.
- I’ve topped my cocktail with an orange slice, which works like magic with the light citrus notes of the ouzo.
Nutrition
Serving: 1cocktail | Calories: 182kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sugar: 33g