This variation of the Espresso Martini contains deep, rich coffee flavor. Irish Whiskey enhances the roast flavor. Terrific aroma. Lovely foam across top of cocktail. Not too sweet, but could reduce syrup to 1/2 ounce if a bit less sweet is desired. Could also be served in highball glass over fresh ice for alternative serve. Great for winter / fall, Christmas, Thanksgiving happy hour or as dessert style cocktail.
Dark Sumatra Martini – created by Cheri Loughlin
1-1/2 ounce Silver Rum
1/2 ounce Irish Whiskey
1/2 ounce Dark Sumatra Syrup
2 ounces Double Strong Brewed Coffee
Espresso Beans Garnish
Brew coffee using double the amount of dark roast coffee beans / ground coffee. Place all liquid ingredients in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with coffee beans on top.
Dark Sumatra Syrup / Coffee Syrup – created by Cheri Loughlin
1 cup Demera Cane Sugar
1/2 cup Double Strong Fresh Brewed Coffee
1 ounce Vodka – optional
Brew coffee using double the amount of dark roast coffee beans / ground coffee. Place sugar and coffee in sauce pan over low heat. Stir continuously until sugar is completely dissolved and mixture has come to a soft simmer. Remove from heat. Add in optional ounce of vodka as preservative. Allow to cool. Place in sealed container. Keep refrigerated.
*I used Sumatra coffee. Brown sugar could be used in place of Demera Cane Sugar. Demera Cane Sugar contains hint of molasses which works very well in this syrup. Demera Cane Sugar can be found at many corner grocery stores on the sugar / baking aisle.
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