
Coconut Espresso Martini
12h 15m
A tropical riff on a true classic. A delicious combo of coconut & coffee!
You can replace the coffee liqueur with any other liqueur, and the coconut water syrup for regular simple syrup.
Place 105 g of coffee beans and 700 ml 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 500 g of sugar and 500 ml 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 30 ml of dark rum and 15 ml of coconut rum into cocktail shaker
Add 10 ml of the Coconut Water Syrup and 2 ml of the Coffee Liqueur
Add 30 ml of cold espresso coffee and 1 dash of absinthe
Add 1 cup 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!
Yield 1 drink
Dark Rum
30 mlCoconut Rum
15 mlAbsinthe
1 dashCold Espresso Coffee
30 mlIce Cube
1 cup
Coffee Liqueur
Coffee Bean
105 gPedro Ximénez Sherry
700 ml
Coconut Water Syrup
Coconut Water
500 mlSugar
500 g
Equipment
Cocktail Stirring Spoon
Cocktail Shaker
Fine Mesh Sieve
Ice Strainer
Glass Jar
Hand Blender
Kitchen Scale
Measuring Cup