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Quick Brown Fox Coffee Liqueur

Quick Brown Fox is a coffee liqueur, hand crafted from organic coffee with a clever hint of cinnamon in its tail. Made in Dunedin, New Zealand to be the perfect evening companion.

The Origins

From the moody little city of Dunedin, New Zealand, founder Arjun Haszard journeyed to Sumatra and Colombia.

Here he discovered the rich organic coffees that would become the base of a liqueur unmatched in its complexity and ability to bring a moment of indulgent pause to its consumer.

Conceived of as a smooth companion to good conversation and sensory exploration, Quick Brown Fox has become a coffee liqueur beyond tradition and expectation.

The Consummate Cocktail

To elevate your creations, Quick Brown Fox presents a coffee-forward flavour with significantly less sugar than traditional coffee liqueurs.

It's a dash of cinnamon instead that creates the exquisite marriage of coffee and alcohol that's unique to Quick Brown Fox.

From espresso martinis and coffee-driven cocktails to adding subtle notes and a rounded mouth feel to sharper concoctions, Quick Brown Fox offers unparalleled depth and valuable versatility.

Quick Brown Fox Reviews

"It is the flavour that makes QBF a truly unique offering, and one I'm proud to serve to guests."
Jason Clark, Double 'NZ World Class' Champion & Author of "The Art & Craft Of Coffee Cocktails"
"Strong cold brew coffee with light nuttiness and just enough sweetness tobalance natural bitterness ... Long finish with chocolate notes emerging."
"An exquisitely decadent way to end a meal."

Quick Brown Fox Range

How To Enjoy Quick Brown Fox

By Sean Cavanagh (Competition Winner)
  • 30ml Quick Brown Fox
  • 20ml Scapegrace Classic
  • 15ml Fresh Pineapple Juice
  • 10ml Creme De Mure (or Cassis)
  • 1 Egg White
  • 45ml East Imperial Tonic Water
  • Add all ingredients except tonic to shaker and fill with ice.
  • Shake Hard.
  • Double strain into highball glass.
  • Slowly add tonic.
  • Garnish with raspberry dust
By Stuart Artsall (Competition Finalist)
  • 30ml Quick Brown Fox
  • 25ml Remy Martin VSOP Cognac
  • 15ml Cointreau
  • 8 Drops Bitters
  • 4 Dashes Absinthe
  • Rinse Coupe Glass with Absinthe
  • Add all other ingredients to a mixing glass
  • Stir with Ice and strain into the Coupe Glass
  • Garnish with a twist of orange peel