Welcome to Fernando’s poppin’ and lockin’ cocktails! Here you’ll find the exclusive mix track featuring Portrait Coffee: an Espresso Liqueur bursting with energy and three cocktails to get you rockin’ to the beat.

Whether you’re crafting a White Russian or sipping on an Espresso Martini, Fernando’s famous Espresso Liqueur is the secret holiday move that will elevate your bartending footwork.

 
 
 
 

You will need:

Dark rum, 1 liter
Cocoa nibs, 75 grams
Portrait coffee beans, whole, 75 grams
Portrait coffee beans, coarsely ground, 100 grams
Water, 400 grams
Turbinado sugar, 250 grams

 
 
 

Little Bear’s Internationally Famous Espresso Liqueur

  1. Combine ground coffee beans and water, stirring thoroughly, and allow to steep in the refrigerator for about 24 hours, creating a cold brew coffee concentrate.

  2. In a vacuum sealer bag, combine rum, cocoa nibs, and whole coffee beans. Seal bag and infuse sous vide for two hours at 140F, then refrigerate until chilled.

  3. Strain cold brew through a fine mesh strainer or coffee filter into a large container.

  4. Add turbinado sugar, stirring until dissolved, then add strained infused rum.

  5. Bottle the resulting liqueur and refrigerate, where it will keep almost indefinitely.

 
 
 
 
 

White Russian

1oz vodka
1oz espresso liqueur
1oz whole milk or oat milk
Combine ingredients in a rocks glass over ice, stirring just until starting to swirl together.

 
 
 

Espresso Martini

1.5oz vodka
1oz espresso liqueur
0.5oz Caffo Vecchio Amaro
0.25oz simple syrup
Combine ingredients in a cocktail shaker and shake until cold. Strain into a coupe and
garnish with an expressed lemon twist.

 
 
 

Espresso Negroni

1oz white rum
1oz Campari
0.5oz sweet vermouth
0.5oz espresso liqueur
Combine ingredients in a rocks glass over a large ice cube. Stir and garnish with an expressed orange twist.