A shot of espresso and coffee liqueur add potency to this elegant cocktail from Pied à Terre. A simple and effective tipple to enjoy after a sophisticated three course dinner.
Fill the shaker up to halfway with the ice cubes. Combine the espresso and cocoa powder and stir to dissolve. Pour over the ice with the rum, vodka, liqueur and gomme syrup
Seal with a lid or Boston Glass and shake hard for 30 seconds. Use a Hawthorne strainer to hold back the ice and pour the contents into a chilled Martini glass. Grate in the nutmeg before serving
Followers of Marcus Eaves’ career can’t be surprised to see him earning wide acclaim for his delicious cooking at Oblix, a restaurant at the top of London's Shard building.
