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Black Espresso

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A dark, coffee-forward sour-style drink: espresso and spiced rum, rounded by sweet Pedro Ximénez sherry and brown sugar syrup. Chocolate bitters add a bitter cocoa edge.

Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Bitter
Spicy
Sweet
Warm

Ingredients

Servings:
1
Your bar: 0/5
Bob'S Chocolate Bitters
6 drops
Kuromitsu Japanese Brown Sugar Syrup
0.5 cl
Spiced Rum
4 cl
Espresso Coffee
3 cl
Pedro XiméNez Sherry
1 cl
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Chill a coupe.
  2. Put the espresso, spiced rum, Pedro Ximénez sherry, Kuromitsu Japanese brown sugar syrup and chocolate bitters in a shaker with ice.
  3. Shake until well chilled.
  4. Fine strain into the chilled coupe.

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