Black magic Martini
Makes: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Black magic Martini
Our rum and coffee cocktail will fuel a lively party long past the witching hour
Makes: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
246Kcal
Fat
0gr
Saturates
0gr
Carbs
34gr
Sugars
34gr
Fibre
0gr
Protein
0gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 tbsp granulated sugar
- 1 Dr Oetker orange food colour gel
- 1 lime wedge
- 6 tbsp caster sugar
- 3 shots espresso, hot (300ml)
- 175ml dark spiced rum
- 50ml dry vermouth
Step by step
Get ahead
Prepare the sugared glasses, and sweeten and cool the espresso a few hours ahead.
- First, make the coloured sugar for the glass rims. Put the 3 tablespoons of sugar in a small bowl, add a little gel food colouring and rub it in with your fingers until evenly distributed. It should still be quite dry and sandy – if you add too much colouring and make the sugar sticky, it won’t cling to the glass. Tip out onto a saucer or small plate.
- Rub the lime or lemon wedge around the rim of 4 Martini glasses, then press each one, in turn, into the sugar to coat, and set aside.
- Dissolve the 6 tablespoons of sugar in the hot espresso and leave to cool slightly.
- When ready to serve, put a good handful of ice cubes in a cocktail shaker, or a large jam jar with a lid. Add the sweetened espresso, the rum and vermouth and shake until well chilled. Strain into the glasses. Garnish with a lychee ‘eyeball’ on a cocktail stick, if using.
