Monsoon Martini

Cocktails

Difficulty: Medium Servings: 1 Source:

Ingredients

½ tsp set honey

1oz cold espresso

1oz Black Cow vodka, or other good-quality smooth vodka

0.5oz Ancho Reyes liqueur

4 dashes of Fee Brothers black walnut bitters

Ice cubes


TO GARNISH

A tiny dusting of cocoa powder

1 roasted coffee bean (optional)

Description

This drink takes its name from the Monsooned Malabar coffee that we have served at Dishoom. It has a brilliantly strong, sour and bitter flavour, perfect for an espresso martini.

Ancho Reyes is a Mexican tequila-like liqueur infused with wonderfully smoky ancho chillies. It’s a fantastic addition to margaritas and palomas, and in this drink it provides a beautiful, smoky warmth. The walnut bitters are essential; their drying complexity is what really marries the coffee with the chilli heat. The honey will produce a luxurious foam.

Directions

  1. Mix the honey with 2 tsp boiling water. Tip into your cocktail shaker.
  2. Add the espresso, vodka, liqueur and walnut bitters. Top up with lots of ice and shake vigorously for at least 30 seconds.
  3. Strain into a martini glass. Dust with the faintest drift of sifted cocoa, garnish with a roasted coffee bean, if you have one, and serve immediately.