Moka Martini

Name: Moka Martini
Total time: 5 min
Ingredients: 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

by Marcus Eaves

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

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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

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Equipment

Boston glass and shaker
Hawthorne cocktail strainer
Martini glass

Method

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

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

First published in 2015

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Marcus Eaves

Followers of Marcus Eaves’ career can’t be surprised to see him earning wide acclaim for his delicious cooking at Oblix, a restaurant at the top of London's Shard building.

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