The Coffee Cocktail Bar is always a highlight at The Festival. To celebrate the first Cape Town Coffee Festival in style, Tia Maria will be shaking up espresso martinis and other delicious coffee-based cocktails.
Sip yours over by the Coffee Music Stage, while listening to a killer lin-up of artists, or make your way through the Coffee Art Project Gallery, to admire Andile Bhala's photography series.
The Tia Maria Espresso has always been a classic to enjoy in the evening for a little pick-me-up. It consists of Tia Maria, vodka, a shot of fresh espresso, espresso mixer and sugar syrup shaken with ice and poured into a Martini glass, topped with coffee beans.
INGREDIENTS
25ml Tia Maria
25ml Vodka
Single/double shot of espresso
5ml sugar syrup (optional)
RECIPE
1. Pour the Tia Maria, vodka, espresso and syrup (optional) into a cocktail shaker. Fill the Martini glass with ice to chill and then fill the cocktail shaker with ice as well.
2. Put the other half of the shaker on top and give it a good tap to lock it in. Then shake. You want the ice to smash up while chilling the liquid down; it’s what creates the frothy top.
3. Once shaken, tap the side of the shaker to break the vacuum seal. Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass. Using the strainer and the sieve helps create a rich, smooth froth..
4. Finish with a few coffee beans.
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An all-time classic, with a twist. It is a shaken and stirred drink with a refreshing dash of sparkling water and mint leaf.
INGREDIENTS
50ml Tia Maria
Double shot of espresso
10 ml sugar syrup
6 mint leaves
30ml Sparkling water
RECIPE
1. Drop mint into the Boston shaker and pour in 50ml of Tia Maria, a double shot of espresso and 10ml sugar syrup.
2. Shake all the ingredients for 30 – 40 seconds. Place the strainer on top of the shaker and pour the contents through a sieve and over cubed or crushed ice.
3. Stir and top with 30ml of sparkling water.
4. Garnish with a mint leaf.
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The popcorn syrup works in perfect harmony with the coffee, vanilla and chocolate notes of Tia Maria, and with a double shot of espresso thrown in there gives this drink a sweet and tasty frappé.
INGREDIENTS
50ml Tia Maria
Double shot of espresso
6 mint leaves
20ml popcorn syrup
RECIPE
1. In the shaker add 50ml of Tia Maria, double shot of espresso, 50ml of milk and 20ml of popcorn syrup.
2. Add ice and shake all ingredients.
3. Take a Coffee latte glass and fill with ice. Pour ingredients from shaker into glass.
4. Top up with fresh popcorn, add straw and serve.
Ever since the 1998 release of the movie The Big Lebowski were fans got to see ‘the Dude’ sipping on ‘White Russians’ the drink itself gathered a cult following of its own. We have put our own spin on this favourite little tipple by adding Rum and Demerara sugar and thrown in a shot of Espresso to give this drink more body and complexity.
INGREDIENTS
25 ml Jamaican Rum
25 ml Tia Maria
Shot of espresso coffee
5ml demerara sugar
Laced on top with ice
cold milk
RECIPE
1. Pour 25ml of Tia Maria, 25ml of rum, a shot of espresso and 5ml of Demerara sugar into a glass.
2. Add cubed ice, and stir all ingredients.
3. Lace on top 30ml of cold milk
4. Sprinkle on top some chocolate powder
Eager to taste them all? You will find them at The Coffee Cocktail Bar and at The Vip Bar. See you there! For more tips from Tia Maria, visit their website here.