Espresso Martiki
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Float 3 coffee beans
- ABV: 13%
Ingredients
- Pineapple rum — 1⅓ oz (40 ml)
- Coffee liqueur — ½ oz (15 ml)
- Giffard Orgeat Syrup — ½ oz (12.5 ml)
- Pineapple juice (fresh pressed) — ¾ oz (25 ml)
- Espresso coffee (freshly made & hot) — ¾ oz (25 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
- Float 3 coffee beans.
A cocktail with a rich flavor of coffee and pineapple.
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Rum · Shake · A-Z: E · Catalog