Espresso Martinis are the Hannah Montana’s of the cocktail world – combining booze and caffeine in an opulent, velvety affair. Do they wake us up, or do they send us into a sleeping spell? That remains a mystery, but one thing is for sure: we’re eternally devoted.
That’s why, when Tia Maria launched their latest ‘Coffee Project’, we started counting down to happy hour. Featuring a maelstrom of cocktail recipes that incorporate their signature coffee liqueur, you’ll be shimmying that Boston Shaker in no time and giving your resident bartender a run for their money.
These recipes are fool-proof, making martini magic extremely DIY-able in the comfort of your own home. Time to bling up your bar carts and start shaking it like a polaroid picture, mixologist style.
TIA MINT AMERICANO
This is a new favourite of the Tia Maria team. It is a shaken and stirred drink with a refreshing dash of sparkling water and mint leaf.
INGREDIENTS
50ml Tia Maria
Double shot of espresso
10 ml sugar syrup
6 mint leaves
30ml Sparkling water
1. Drop mint into the Boston shaker and pour in 50ml of Tia Maria, a double shot of espresso and 10ml sugar syrup.
2 . Shake all the ingredients for 30 – 40 seconds. Place the strainer on top of the shaker and pour the contents through a sieve and over cubed or crushed ice.
3 . Stir and top with 30ml of sparkling water.
4 . Garnish with a mint leaf.
TIA MINT FRAPPÉ
This simple but refreshing Frappé combines the cool freshness of mint, cold milk, Tia Maria, and Espresso. The perfect drink for a refreshing moment.
INGREDIENTS
50ml Tia Maria
shot espresso
6 fresh mint leaves
50ml fresh milk
1. Pour into the shaker 25ml of Tia Maria, double shot of espresso and 50ml of fresh milk.
2 . Take 6 mint leaves, give them a gentle slap and throw into shaker with the other ingredients.
3 . Shake all ingredients and pour into a highball glass over cubed ice.
4 . Garnish with mint sprig.
ICED POPCORN FRAPPÉ
For the love coffee and cinema, this is good! Popcorn syrup works in perfect harmony with the coffee, vanilla and chocolate notes of Tia Maria. All that’s left is for you to decide which movie to watch.
INGREDIENTS
50 ml Tia Maria
50 ml Milk
Double shot espresso coffee
20 ml popcorn syrup
1. In the shaker add 50ml of Tia Maria, double shot of espresso, 50ml of milk and 20ml of popcorn syrup.
2 . Add ice and shake all ingredients.
3 . Take a Coffee latte glass and fill with ice. Pour ingredients from shaker into glass
4 . Top up with fresh popcorn, add straw and serve
TIA CAPPUCCINO
A cappuccino with a Tia Maria twist, this cocktail is foam-topped, with the dilemma of either Salted caramel or Morello cherry to add an extra kick of flavour – both tasting equally as yummy.
INGREDIENTS
25 ml Tia Maria
25 ml Vodka
Shot of espresso
1. Pour Tia Maria, 25ml Vodka and 25ml shot of espresso into a shaker.
2. Shake all ingredients and pour into glass. Add foam on top.
3. To make the foam, use 100ml salted caramel or Morello cherry syrup, 200ml water, two egg whites, and two cream chargers.
4 . Foam the drink and garnish with salted fudge/a single cherry.
TIA MARIA ESPRESSO
The Tia Maria Espresso has always been a classic to enjoy in the evening for a little pick-me-up. It consists of Tia Maria, vodka, a shot of fresh espresso, espresso mixer and sugar syrup shaken with ice. Pour it into a Martini glass and garnish with coffee beans. Cheers.
INGREDIENTS
25 ml Tia Maria
25 ml Vodka
Single/ double shot of
espresso
5ml Sugar syrup
1. Pour the Tia Maria, vodka, espresso and syrup into a cocktail shaker. Fill the Martini glass with ice to chill and then fill the cocktail shaker with ice as well.
2 . Put the other half of the shaker on top and give it a good tap to lock it in. Then shake. You want the ice to smash up while chilling the liquid down; it’s what creates the frothy top.
3 . Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass.
Using the strainer and the sieve helps create a rich, smooth froth.
4 . Finish with a few coffee beans.
TIA FLAT WHITE RUSSIAN
Tia Maria have put their own spin on this favourite little tipple by adding Rum and Demerara sugar. Throw in a shot of Espresso to give this drink more body and complexity.
INGREDIENTS
25 ml Jamaican Rum
25 ml Tia Maria
Shot of espresso coffee
5ml demerara sugar
Laced on top with ice cold
Milk
1. Pour 25ml of Tia Maria, 25ml of rum, a shot of espresso and 5ml of Demerara sugar into a glass.
2 . Add cubed ice, and stir all ingredients.
3 . Lace on top 30ml of cold milk
4 . Sprinkle on top some chocolate powder
You know what to do. Get the drinks flowing, people. See more caffeinated, creamy goodness and how-to’s at: www.tiamaria.com.
