Rob Masters

This one is still a draft - I've only tested it once, but it feels solid, and I don't think adding any complexity to it would be doing any favours. It is still so much of a draft, I have not come up with a name for it! 1 shot Lyres Coffee Originale 1/2 tsp mint syrup (e.g. Monin Vert Menthe) Stir and serve in a shot glass or shot martini glass. The mint takes a back seat here but lightens the intensity of the coffee, while the sugar of the syrup smooths out the bitter just a touch. It all ends on a slight mint and caffeine burn. Quite certainly an after-dinner drink, but not over-sweet.

A twofer this time. Part 1: Beetle Bailey Cream 6 parts single (whipping) cream 2 parts Lyres American Malt 1/2 part thin Chocolate syrup (e.g. Monin, or the now discontinued Alchemy Divine) Combine and stir to mix. I am reliably informed that it tastes at least as good as a certain named Irish Cream. Serve as-is or... Part 2: YB35 (because it is 2/3 of a B52) 15 ml Lyres Coffee Liqueur 15 ml  Beetle Bailey Cream Pour the Coffee Liqueur into a shot glass or shot martini glass. Gently spoon the Beetle Bailey cream on top so that it forms a distinct layer. The result is rich, slightly sweet, and full of the caramel malt coffee you would hope for in such a drink. As I did not have any orange-based not-spirits to hand, this is where I stopped, hence the YB35. If you were to add a third layer of such, I would then call it a Valkyrie (the XB-70).