Crystal Head Onyx Recipe

Chill glass

Place a rocks glass (or Crystal Head Onyx bottle pour glass) in the freezer for 5–10 minutes, or fill with ice and set aside to chill while you build the cocktail.

Prepare demerara syrup (if not on hand)

Combine equal parts demerara sugar and hot water, stir until dissolved, cool to room temperature, then refrigerate. Use 1:1 ratio; recipe uses 0.25 oz.

Combine ingredients

Add 2 oz vodka, 0.75 oz Jägermeister Onyx (or coffee‑herb liqueur), 0.5 oz cold‑brew coffee, 0.25 oz demerara syrup, 0.25 oz fresh lime juice, and 2 dashes chocolate bitters into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 6 oz by volume), cap, and shake vigorously for 12–15 seconds until the shaker is cold and slightly frosted. This briefly dilutes and integrates the coffee and liqueur with the vodka.

Prepare serving glass

Discard the chilling ice from the rocks glass (if used). Add one large clear ice cube to the chilled glass.

Strain

Double‑strain the shaken mixture over the large ice cube into the chilled rocks glass using a Hawthorne strainer and a fine mesh strainer to remove any small ice shards and citrus pith.

Express orange oils

Hold a large strip of orange zest over the glass and briskly squeeze it to express the oils across the cocktail surface, then rub the zest around the rim and drop it into the drink as garnish.

Optional salt

If desired, sprinkle a very light pinch of flaked sea salt onto the top of the cocktail to accentuate the dark chocolate and coffee notes.

Serve immediately and enjoy. The Crystal Head Vodka provides a clean backbone while the Onyx liqueur and cold brew bring layered coffee, herb, and bitter‑chocolate character; a touch of lime and demerara syrup keeps the drink balanced.