The liqueur
Many recipes use a coffee liqueur as a sweetener, though this isn’t mandatory; Chris Arnold, the author of the recipe on the I Need Coffee blog, eschews it altogether on the basis that he “prefers to let the real coffee provide that flavour element”, but without it the drink is a tad austere.
Kahlua is the most popular choice here, but testers prefer the less sweet flavour of Tia Maria, though feel free to substitute your favourite coffee liqueur.
The sugar
Diffords are the only ones to add extra sweetener in the form of sugar syrup to the shaker. It does make for a richer, more well-rounded drink than the very serious version in Dale DeGroff’s The Craft of the Cocktail book, but I think I’d prefer to adjust the flavour with liqueur rather than complicating things with yet another ingredient.
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