Hi, my name’s Cameron and I live in the beautiful town of Prescott, Arizona. I’m a bartender at a members-only speakeasy that specializes in craft cocktails. I love coming up with new cocktails!

Ingredients

• 22 Ml. Licor 43 Original
• 30 Ml. 1 Shot of Fresh Espresso
• 22 Ml. Vanilla Vodka
• 22 Ml. Dark Crème de Cacao (Preferably Mozart Dark or Tempus Fugit Creme de Cacao)
• 22 Ml. Coffee Rum (Preferably Koloa brand Coffee Rum)
• 15 Ml. Heavy Cream
• 2 Dashes 2 Dashes Chocolate Bitters (Optional)
• 2 Dashes 2 Dashes Espresso or Coffee Bitters (Optional)
• 1 Ml. Chocolate syrup drizzle and Dark Chocolate (65 Percent Cacao or higher) Flake Garnish

Method

Cocktail Preparation

• Chill Martini Glass by filing it with ice and setting it to the side while you make the cocktail
• Add all ingredients into Boston Shaker and fill with ice
• Shake with ice for 15 Seconds
• Separate Shakers and strain contents into the empty shaker and discard ice
• Put Boston Shaker back together and shake vigorously for 20 seconds, then set shaker aside
• Dump ice from Martini Glass and drizzle chocolate syrup in crisscross pattern in glass
• Separate Boston Shaker and double strain contents into chocolate drizzled chilled martini glass
• Drizzle chocolate syrup over cocktail in crisscross pattern and grate a dark chocolate bar over the top for a garnish

Coffee Preparation

• Single Origin, washed, Columbian Coffee Espresso (light-medium roast)