Shaken and chilled, but not stirred.
For the whipped coffee:
2 tbsp Instant Coffee
2 tbsp Granulated Sugar
3 tbsp Boiling Water
For the remainder:
30ml Cassario Black Spiced Rum
70ml Ballycastle Salted Caramel Cream Liqueur
To Garnish:
Moser Roth Luxury Dark Chocolate
Whisk the instant coffee, sugar and water. You can either use an electric mixer (approx. 2-3 minutes) or hand whisk (takes a bit longer) until the texture is light and fluffy.
Pour the Cassario Black Spiced Rum and the Ballycastle Salted Caramel Cream Liqueur into an ice-filled shaker and shake until chilled. Pour into two martini glasses and gently spoon the whipped coffee mix on top.
Dust with a grating of dark chocolate.
