Buzzed in the Forest
Coffee and passion fruit might not be the most obvious pairing—but that’s exactly what makes Buzzed in the Forest work.
Copperpenny No. 002 BC Vodka provides a clean foundation, letting tart, tropical passion fruit play against the deep roasted character of cold brew. Coffee liqueur adds richness and sweetness, while espresso bitters sharpen the edges and pull those contrasting flavours together.
Unexpected, silky and just strange enough to keep you coming back for another sip.
| GLASS | Tulip Coupe |
| GARNISH | Shaved chocolate |
| PROCESS | Shaken |
Method
Chill a tulip coupe before you begin.
Add the vodka, coffee liqueur, passion fruit, cold brew and espresso bitters to a shaker filled generously with ice.
Shake hard for approximately 10–12 seconds. Cold brew naturally creates some foam when shaken, so give this one a little energy.
Double-strain into the chilled coupe for a smooth, clean texture.
Finish with a light shaving of dark chocolate over the surface.
A Note on the Cold Brew
Use unsweetened cold brew with a good, pronounced coffee flavour. Avoid flavoured or heavily sweetened versions—the coffee liqueur already provides sweetness.
Because this recipe uses a full 1.5 oz (45 mL), regular espresso isn’t a direct one-for-one replacement here. That much espresso would make the cocktail considerably more intense.
If you don’t have cold brew, strong coffee that has been completely chilled is the better substitute.
Copperpenny Tip
Shake coffee harder than you think.
Cold brew contains compounds that naturally help create a light foam when agitated. A proper hard shake gives Buzzed in the Forest a smoother texture and a better-looking surface without needing to overcomplicate things.
And make sure the coffee is cold before it goes into the shaker—warm coffee means melted ice, extra dilution and a decidedly less buzz-worthy result.
