Garnish:
None
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.
Review:
This riff on a classic Espresso Martini has great depth of flavour with cacao and currant notes.
History:
Adapted from a drink created in 2019 by Keisuke KSK Yamamoto at Jeremiah Tokyo, Tokyo, Japan.
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