Our kind of nightcap. A rich espresso martini with a smooth twist. Notes of coffee, sweetness, and depth make this a bold and indulgent El Centurion 102 cocktail.

Ingredients

• 60 ml El Centurion 102 Aged or Extra Aged 
• 30 ml coffee liqueur (Kahlúa or similar)
• 30 ml freshly brewed espresso (cooled slightly)
• 5-10ml simple syrup (optional, to taste) 
• 1 dash chocolate bitters
• Crushed Biscoff biscuits (for rim)
  
• Cookie butter (for rim)
• Whole Biscoff biscuit (for garnish)

Method

Lightly coat the rim of a chilled martini glass with cookie butter and dip it into finely crushed Biscoff biscuits. Fill a cocktail shaker with ice. Add the tequila, coffee liqueur, espresso, simple syrup, and chocolate bitters. Shake vigorously for 15-20 seconds until well chilled and a rich foam develops. Double strain into the chilled martini glass. Garnish with a Biscoff biscuit and serve immediately.

102 Tip: For the perfect espresso martini foam, use Freshley brewed espresso that's been cooled for about a minute before shaking.