Murad Reis (Serves 2)

Ingredients

200ml Guinness 1 tsp sugar 40ml Jameson Select Reserve 40ml Kraken spiced rum 20ml Blackberry liqueur (Creme de Mure) 30ml Guinness syrup 80ml stovetop espresso, mixed with green cardamom and spice (Turkish coffee) 10ml condensed milk

To Serve

Turkish coffee cup Cubed ice Dried rosebud, to garnish

Instructions

1. For the syrup, add Guinness and sugar to a saucepan and reduce over a medium heat (without boiling) until it has a syrupy consistency.
2. Decant into a sealable container and set aside until needed.
3. Put the Jameson, rum, Creme de Mure, Guinness syrup and Turkish coffee into a cocktail shaker and shake well until completely combined.
4. Add the ice to your glass then, using both hands, strain the drink through a Hawthorne strainer (held flush with the opening of the shaker) and a small fine sieve positioned over your Turkish coffee cup.
5. Finish with a cream float: turn a spoon upside down and place it inside the coffee cup, just above the level of the cocktail. Gently pour the condensed milk over the spoon, raising the spoon as you pour.
6. Garnish with a dried rosebud.

From delicious to stratospheric… “Play around with light spice dustings on top of the drink; these can add a beautiful aromatic element and make the drink your own.” Shopping list… “Kraken is a particularly rich and sweet dark spiced rum, which stands up brilliantly to the coffee flavours here. Jameson Select Reserve includes lots of bourbon and sherry casks in the blend, bringing a richer flavour. “Giffard makes an excellent Creme de Mure. You can buy Turkish coffee off the shelf in any Turkish supermarket, but simple espresso will work here too.”