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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
