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I do an Espresso Martini with gin, which works just as well and gives an interesting depth of flavour twist on the original. Especially if you use an orange gin like Tanqueray Sevilla.
Tried this with Hotel Chocolat’s cacao gin (50ml, with 30ml espresso and 20ml Kahlua) and really enjoyed the result.
Fan of the original, but tried with reposado tequila (and a pinch of salt) in place of the bourbon and really enjoyed the result – like a short, sweet Paloma.
so good! I used golden rum because I was out of blackstrap rum, and omitted the sugar... it was perfect. (It seems like a lot of drinks here are too sweet, so I usually omit the sugar anyway) Also, J loved it
Also tried this variant - tasty! Reminded me a bit of a Morgenthaler sour.
