How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 1/3 fl oz||Black Tears cacao & coffee spiced rum|
|1 fl oz||Espresso coffee (freshly made & hot)|
|1/3 fl oz||Pedro Ximénez sherry|
|1/6 fl oz||Kuromitsu Japanese brown sugar syrup|
|6 drop||Bob's Chocolate bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This riff on a classic Espresso Martini has great depth of flavour with cacao and currant notes.
Adapted from a drink created in 2019 by Keisuke KSK Yamamoto at Jeremiah Tokyo, Tokyo, Japan.