About
I made this up the other day for National Espresso Martini Day. This was inspired by a coconut mocha I used to order years ago. The toasted coconut syrup (Liber & Co) and cocoa bitters work well together here, and the salt helps accentuate the flavors.Cheers y’all!
Ingredients
- 2 oz · 60 mlaged rum
- ½ oz · 15 mlcoffee liqueur
- 1 oz · 30 mlespresso
- ½ oz · 15 mltoasted coconut syrup
- 2 dashescocoa bitters
- 2 dropssaline solution (or pinch of salt)
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake with ice until chilled.
- 3
Fine strain into coupe or Nick and Nora.
- 4
Garnish with three coffee beans.
anatomyofadrink.com/cocktails/cocomo-martini