Coconut Espresso Martini

Name: Coconut Espresso Martini
Prep time: 5 min
Total time: 735 min
Ingredients: 30 ml dark rum; 15 ml coconut rum; 1 dash absinthe; 30 ml cold espresso coffee; 1 cup ice cube; 105 g coffee bean; 700 ml pedro ximénez sherry; 500 ml coconut water; 500 g sugar

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.

Playlist

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!