With Easter only a few days away, we thought it was the perfect time to share another of our favourite recipes using Black Sheep coffee. (If you missed our first recipe for delicious coffee rubbed pork roast, you can see it here.)

This time we’ve gone for a ‘grown ups only’ concoction and asked our wonderful friend Tim Morrissey of Black Bear Lodge to lend his expertise in making the perfect espresso martini.

Take it away, Tim!

Tim Morrissey on the left along with fellow Black Bear Lodge owner Aidan Beiers on the right.

Tim Morrissey on the left along with fellow Black Bear Lodge owner Aidan Beiers on the right.

The Black Bear Black Sheep Espresso Martini

Espresso Martinis are the most popular cocktails in Australia at the moment. Last night we had five people order five rounds of them. I think that speaks for itself. (Also, how did they get to sleep? I have no idea.) 

This is our slight twist on Dick Bradsell's 1980's cocktail classic using espresso from the Black Sheep Roastery. It's an excellent way to kick the night into action and I think the rum version paired with some 90% cacao dark chocolate will be perfect this Easter.

Here’s our Black Bear Black Sheep Espresso Martini

Recipe:

  • 30ml Black Sheep espresso
  • 45ml vodka or dark rum
  • 20ml coffee liqueur
  • 10ml crème de cacao

Method:

Combine all ingredients together in a cocktail shaker with some decent sized ice cubes. Shake vigorously for about 10-15 seconds, then strain into a Coupe or Martini glass. Garnish with a few coffee beans and enjoy!

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