Black Espresso

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• ABV: 15%

Ingredients

• Black Tears cacao & coffee spiced rum — 1⅓ oz (40 ml)
• Espresso coffee (freshly made & hot) — 1 oz (30 ml)
• Pedro Ximénez sherry — ⅓ oz (10 ml)
• Kuromitsu Japanese brown sugar syrup — ¼ oz (5 ml)
• Bob's Chocolate bitters — 6 drop

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled glass.

A cocktail with a strong coffee flavor.

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