Place <quantity>105<unit>g</unit></quantity> of coffee beans and <quantity>700<unit>ml</unit></quantity> of Pedro Ximénez Sherry in a sealable jar. Stir and close with a lid

Soak it for at least 4h to infuse

Strain the sherry. The coffee liqueur is ready

Add <quantity>500<unit>g</unit></quantity> of sugar and <quantity>500<unit>ml</unit></quantity> of coconut water to a large recipient

Blend everything with a hand blender until the sugar has dissolved and the mixture is homogeneous. The coconut water syrup is ready

Pour <quantity>30<unit>ml</unit></quantity> of dark rum and <quantity>15<unit>ml</unit></quantity> of coconut rum into cocktail shaker

Add <quantity>10<unit>ml</unit></quantity> of the Coconut Water Syrup and <quantity>2<unit>ml</unit></quantity> of the Coffee Liqueur

Add <quantity>30<unit>ml</unit></quantity> of cold espresso coffee and <quantity>1<unit>dash</unit></quantity> of absinthe

Add <quantity>1<unit>cup</unit></quantity> of ice cubes, and shake thoroughly for 8-12 s

Strain through a fine mesh sieve into a cocktail shaker without ice

Shake thoroughly for 8-12s

Pour into a chilled coupette and garnish with a few toasted coffee beans. The coconut espresso martini is ready

Enjoy!