Name: Black Espresso
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Cacao spiced rum; 30 ml Espresso coffee (hot); 10 ml Pedro Ximénez sherry; 5 ml Kuromitsu sugar; 6 drop Chocolate bitters

Black Espresso
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Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 ¹⁄₃ oz	Cacao & coffee spiced rum
1 oz	Espresso coffee (freshly brewed & hot)
¹⁄₃ oz	Lustau San Emilio Pedro Ximénez Sherry
¹⁄₆ oz	Monin Black Sugar Syrup
6 drop	Chocolate bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Pedro Ximénez sherry - Sulphur Dioxide/Sulphites

Review:

This riff on a classic Espresso Martini has great depth of flavour with cacao and currant flavours.

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History:

Adapted from a drink created in 2019 by Keisuke KSK Yamamoto at Jeremiah Tokyo in Tokyo, Japan.

More cocktails by Keisuke KSK Yamamoto

Nutrition:

One serving of Black Espresso contains 139 calories

Alcohol content:

0.9 standard drinks
15.29% alc./vol. (15.29° proof)
13 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Matt

26th October 2024 at 02:42

I don't typically have a bottle of PX open - but as it happens I have one now, and was looking for recipes to try. This is a nice espresso cocktail - of course the espresso is the dominant flavor, but the spiced rum adds substantial notes and dilutes the espresso. The PX and syrup clearly add sweetness, but it is tough for me to pick up any flavor notes that are clearly driven by them. A nice cocktail.

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