When toying around on our La Marzocco PB Linea, I was watching the surf break just outside High/Low in at the Oceanside Pier in CA and grabbed a bottle of Mr. Black for a guest who wanted an Espresso Martini riff just before closing time to head out for a nightly full moon surfing session. The flavors layer wonderfully and the buzz is fantastic. If only we could surf under a full moon every night!



 1.50 oz 17 g double-shot espresso (Smooth Operator' a medium blend from Revolution Roasters)
 1 oz Mr. Black Coffee Liqueur
 1 oz White Rum Malahat
 0.50 oz Vanilla Simple Syrup*
 2 dashes Scrappy's Cardamon



Build in a cocktail shaker all ingredients, hard shake with cubed ice & double-strain


Served in a Duralex Gigogne (7 3/4 oz) tumbler


Garnish with 3 espresso beans floated on crema

Vanilla Simple Syrup

454 grams Unrefined Cane Sugar (Demerara)
450 grams carbon filtered water
3 grams fresh vanilla bean seeds (yield from 3 x 8 inch plump Madagascar vanilla bean split vertically and cored)


1. Simmer ingredients until sugar is dissolved with vanilla beans and seeds. Let cool.
2. Store all contents in airtight glass.

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