Espresso Martini Granita
Coffee? Tick. Alcohol? Tick. Dessert? Tick. All the things I think one needs for happiness.
You may remember in August last year I brought you a Ricotta and Coffee Liqueur Panna Cotta featuring the star ingredient of a new Australian made cold drip coffee liqueur to hit the market. I was one of but a few people to try the liqueur at the time and I’m delighted that now, only a few short months on from its release Dan Murphy’s quickly caught on to how good this drop was and you can now find it on shelves across the country.
A few weeks ago, I was contacted by Mr Black to shoot a series of photos for their website and social media featuring a range of cocktails made using their liqueur. A day filled with making, shooting and drinking cocktails? No-one would say no to that. With a few weeks of discussing the brief, reference research and prop sourcing, three 10kg blocks of ice were being cracked, hammered and molded into shape and chinked into glasses as the shakers rattled at full speed and the shooting began.
Below is a sneak peak of a hero shot taken for the brand featuring Mr Black straight up. For a few more images and some great serving ideas head to the Mr Black website and check out the cocktails page.
I couldn’t resist creating my own cocktail recipe just for Chew Town readers, and so, after shooting five cocktails in various set ups for their website, out of the freezer came “something I prepared earlier” – this Espresso Martini Granita.
While the rain is starting to hit Sydney, the humidity is still high, so this weekend when you have friends over for drinks or dinner, how about serving up a cocktail dessert. Cocktails in granita format is my new favourite thing, so hang tight because if you like this recipe, I’ll add to it by sharing a Gin & Tonic granita recipe with you in the coming weeks!
Espresso Martini Granita
1 1/2 cups water
1/4 cup sugar
1/3 cup Mr Black Cold Drip Coffee Liqueur
1/3 cup espresso coffee
1/3 cup vodka
Combine sugar and water in a medium saucepan and heat over medium high heat, stirring until sugar has melted. Reduce to a simmer and continue to heat for 5 minutes. Remove from heat and set aside to cool.
Once cool, place in a medium baking dish and add Mr Black liqueur, espresso coffee and vodka. Place in the freezer and each hour, take a fork, and fluff up the ice crystals freezing for at least 4 hours.
Gorgeous! Well done – these images are amazing (not too fond of the cigarette there but I guess it does have artistic merit. That little detail aside, espresso martinis are one of my favourite “when we are out” after dinner treats, so I will keep my eye out for Mr Black.
Recent Post: Green Vegetable Curry in a Hurry
Haha! Martyna, you are simply perfect! I love your cigarette statement. It was very firmly written into the brief that that is was something they specifically wanted. It was very interesting working through the brief process with them as its something I haven’t done for the blog before. You will definitely love Mr Black – such a good drop.
Fantastic idea… I love it… What is the taste of this ESPRESSO MARTINI GRANITA?
The taste…? Its wonderful. Very boozy.
Gosh, the flavor of this must be huge! What a great looking drink. And fun photos! Thanks for this.
Recent Post: Soft and Buttery Dinner Rolls
Definitely a big flavour John! Not really for the faint hearted.
Yes, please! Pinning this right now!
Recent Post: Spicy Nacho Kale Chips {Vegan, Paleo}
It has been too long since I visited last – you have cooked so many wonderful dishes!!!
Thanks Afra, lovely to have you drop by again.
Adore the gritty shots for Mr Black. Having sampled this tipple at your place I can only imagine how good these granitas are. Well done gorgeous x
Recent Post: Choc Chip Cookies, Vegan & Gluten Free
They are seriously good… Next time you drop round we have to have one.
would love to know how it taste. it looks really refreshing from the pics
Recent Post: Taste of Sydney 2014, Centennial Park
Being in the US, we don’t have Mr. Black, but I do have a killer coffee liqueur recipe (and have one brewing up now) that I’ll use. What a refreshing, summer weekend brunch taste treat this would be paired with ricotta and fresh fruit crepes. I think my birthday brunch just came together 🙂