Kahawa Chungu

 A collection of spices, paired with coffee, dark chocolate and Johnnie Walker Black Label.

Kahawa Chungu cocktail


  • 60ml

    Johnnie Walker Black Label

  • 50g

    Ground coffee

  • 4

    Cardamon pods

  • 1g


  • 20g

    Dark chocolate

  • 10g

    Black pepper

  • 120g

    Castor sugar

  • 0.25

    Vanilla pod

  • 2g

    Orange zest

  • 40ml


  • 250ml


0 units of alcohol per serve




    Syrup Preparation:

    1. Blend the spices and coffee beans until a medium grind is attained.
    2. Transfer the ground coffee and spices to a Ziplock bag with the castor sugar and leave for 30 minutes at room temperature.
    3. Transfer the mixture to a pot and leave on medium heat until the sugar starts to caramelise.
    4. Add 250 ml water, orange zest, vanilla pod, and dark chocolate to the mixture, and stir gently.
    5. Filter the mixture through a sieve lined with cheese cloth.
    6. Bottle the mixture and label.

    Candied Orange (Garnish) Preparation:

    1. Thinly slice an orange.
    2. Add 230 ml of water and 50 g of sugar to a pan.
    3. Add orange slices and boil for 15 minutes.
    4. Remove the orange slices and place them on a rubber mat. Leave them to dehydrate for 4 hours.

    Cocktail Preparation:

    1. Combine 60 ml of Johnnie Walker Black Label and 40 ml of the prepared syrup.
    2. Hard shake all ingredients.
    3. Double strain in a rocks glass with a block of ice.
    4. Garnish with a candied orange.

    Alcohol content: 24g