Sydney distillery releases coffee liqueur made with ocean water
Manly Spirits has released Blackfin Cold Brew Coffee Liqueur, made with coffee beans from a local roastery and a concentrate of ‘sea minerals’ distilled from seawater from nearby Manly Beach.
The distillery enlisted the help of Dr Adam Carr, coffee scientist at Seven Miles, to help produce the liqueur. Green Arabica beans are roasted at Seven Miles’ Manly Vale roastery, then freshly delivered to the Brookvale distillery where they are ground and cold brewed for 18 hours.
“It’s a painstaking process over some days but the result is a rich flavour profile with soft, floral notes without being overpowered by harsh and bitter components of traditional espresso used in many coffee liqueurs,” says chemical engineer and co-founder at Manly Spirits, David Whittaker.
“Without compromise, Blackfin beckons the drinker to savour all the subtlety of flavour and aromas. It’s exceptional coffee joining outstanding wheat vodka married with an Australian botanical and sea minerals from Sydney’s Northern Beaches.”
The result is described as “creamy in texture” with a “penetrating, sweet mocha burst” that coats the mouth – perfect for that evergreen classic, the espresso martini. Bitterness is held in balance with sweet, malty and spicy notes, as well as a hint of ocean salt.
“The alter ego of Blackfin is one sassy surfer who enjoys the pleasures of life to the max,” says Vanessa Wilton, Manly Spirits co-founder. “She starts the day with a surf at dawn amongst nature and its regenerating effects, then unwinds with a smooth, touch of spice, espresso martini into the night.”
Blackfin X Martini
- 30ml Manly Spirits Blackfin Coffee Liqueur
- 20ml Manly Spirits Marine Botanical Vodka
- 20ml Manly Spirits Terra Firma Botanical Vodka
- 30ml Fresh Espresso
Method: Combine all liquid ingredients in a shaker. Add ice and shake hard. Strain into glass. Garnish sprinkle cross of roasted wattle seed
Blackfin Dangerous Waters
- 45ml Manly Spirits Blackfin Coffee Liqueur
- Light tonic water
Method: Fill highball glass with ice, add liqueur and top with tonic. Garnish with orange slice.