Having made one butterscotch espresso martini for Easter, it was time to update it for another Easter. This time, we were chuffed to be able to collaborate with Bakedown Cakery to create a Butterscotch Eggspresso Martini! Read more about that here. So with that, it also came time to update the original recipe, so here it is - a funkier and boozier version, which swaps out the original Ord River Rum with a funky Jamaican overproof rum from one of the island’s oldest distilleries Hampden Estate. The rum is characterised by notes of over ripe fruits, which plays well with the chocolate and coffee. Since we came up with the original recipe, we’ve learnt that Distillery Botanica has discontinued making its chocolate liqueur so it was time to find a substitute! (and one that is available at the local liquor store)

How to make a Butterscotch Eggspresso Martini aka Butterscotch Espresso Martini

Ingredients

• 30ml Hampden Estate Overproof Rum

• 20ml Baker Williams Butterscotch Schnapps

• 20ml Mr Black Coffee Amaro

• 20ml creme de cacao (we used Joseph Cartron which you can get at most Dan Murphys)

• 20ml cold drip coffee (you can get these from specialty stores and bigger Coles or Woolworths)

Instructions

• Combine all the ingredients in a shaker

• Fill shaker with ice and shake

• Strain the mixture into a chilled coupe glass