From the bar at Simon Pearce.
1 oz Vodka
1 oz Perc Coffee Liqueur
¼ oz Tempus Fugit Créme de Cacao
Barspoon Demerara Syrup
(Optional):
2 parts Demerara sugar
1 part water
Espresso beans to garnish
To make the Demerara syrup, disoolve the Demerara sugar in hot water. Let cool.
Combine all ingredients in a cocktail shaker filled with ice. Shake Vigorously.
Strain into a chilled Ascutney Martini glass.
Garnish with three espresso beans