Although Espresso Martinis’ have been riffed on a lot since it’s inception I’ve never seen one using Islay Scotch before, so I thought I’d create a slightly smoky and altogether very serious version of an Espresso Martini.

Sub Tepmpus Fugit for Dark Crème de Cacao if unavailable but up sugar syrup to 7.5ml or 10ml depending on how sweet you want it



 30 ml Mr Black Coffee Liqueur
 30 ml Fresh Espresso
 45 ml Bourbon
 20 ml Single Malt Whisky(Islay)
 7.50 ml Tempus Fugit Crème de Cacao
 5 ml Sugar syrup (2:1)
 4 drops Chocolate bitters



Add all ingredients to cocktail shaker


Add ice and shake hard for 15 seconds


Fine strain into a chilled coupe glass


Garnish: 3 coffee beans & grated dark chocolate

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