Coconut Espresso Martini
by
Ran Van Ongevalle
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.
- Level
Advanced
- Cooking
12h+
- Overral
12h+
- Ready
Dark Rum
30mlCoconut Rum
15mlAbsinthe
1 dashCold Espresso Coffee
30mlIce Cube
1 cup
Coffee Liqueur
Coffee Bean
105gPedro Ximénez Sherry
700ml
Coconut Water Syrup
Coconut Water
500mlSugar
500g
Equipment
Cocktail Stirring Spoon
Cocktail Shaker
Fine Mesh Sieve
Ice Strainer
Glass Jar
Hand Blender
Kitchen Scale
Measuring Cup
Dark Rum
30mlCoconut Rum
15mlAbsinthe
1 dashCold Espresso Coffee
30mlIce Cube
1 cup
Coffee Liqueur
Coffee Bean
105gPedro Ximénez Sherry
700ml
Coconut Water Syrup
Coconut Water
500mlSugar
500g
Equipment
Cocktail Stirring Spoon
Cocktail Shaker
Fine Mesh Sieve
Ice Strainer
Glass Jar
Hand Blender
Kitchen Scale
Measuring Cup
Coconut Espresso Martini
Ran Van Ongevalle
Place 105g of coffee beans and 700ml 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 500g of sugar and 500ml 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 30ml of dark rum and 15ml of coconut rum into cocktail shaker
Add 10ml of the Coconut Water Syrup and 2ml of the Coffee Liqueur
Add 30ml 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!