Moka Martini
A shot of espresso and coffee liqueur add potency to this elegant cocktail from Pied à Terre. A simple and effective tipple to enjoy after a sophisticated three course dinner.
First published in 2015
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Ingredients
Metric
Imperial
- 25ml of espresso
- 1/2 tsp 70% cocoa powder
- 25ml of dark rum
- 25ml of vodka
- 10ml of espresso liqueur, tia maria or kahlúa
- 1 dash of gomme syrup
- ice cubes
- 1 nutmeg, optional
SAVE RECIPE
Equipment
- Boston glass and shaker
- Hawthorne cocktail strainer
- Martini glass
Method
1
Fill the shaker up to halfway with the ice cubes. Combine the espresso and cocoa powder and stir to dissolve. Pour over the ice with the rum, vodka, liqueur and gomme syrup
- 25ml of espresso
- 1/2 tsp 70% cocoa powder
- ice cubes
- 25ml of dark rum
- 25ml of vodka
- 10ml of espresso liqueur, tia maria or kahlúa
- 1 dash of gomme syrup
2
Seal with a lid or Boston Glass and shake hard for 30 seconds. Use a Hawthorne strainer to hold back the ice and pour the contents into a chilled Martini glass. Grate in the nutmeg before serving
- 1 nutmeg, optional
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