Tempus Fugit Creme De Moka Liqueur

Tempus Fugit Spirits, the California company behind the revived Crème de Cacao and Crème de Menthe Glaciale, built its Crème de Moka from a recipe inspired by a 1755 formulary at a time when nearly every coffee liqueur on the shelf was a sweetened neutral spirit with coffee flavoring. The coffee is real: beans from the southern Ethiopian Highlands give it the flavor, and the liqueur is produced in Switzerland and bottled at 25% ABV. The Whisky Exchange's notes describe freshly brewed coffee, cacao nibs, soft spices and earthy vanilla that carry through to the finish, and VinePair scored it 92 points and placed it in its Top 50 of 2023, praising its measured sweetness, rich coffee flavor and robust body just as the Espresso Martini was back on every list. That is its obvious use: swap it for Kahlúa in an Espresso Martini or a White Russian and the drink gets drier and more like actual coffee. It is also good on the rocks after dinner, in a coffee Old Fashioned with rye, or drizzled over vanilla ice cream, and the restrained sugar will not turn a cocktail into dessert unless you want it to.

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