Mr. Black Espresso Martini (Cold Brew Method)

Mr. Black was created by Tom Baker (a trained distiller and coffee professional) in the Hunter Valley, New South Wales, Australia, launching 2013. Baker's specific intention was to create a coffee liqueur worthy of Australia's specialty coffee culture — a country that pioneered the flat white and has some of the world's highest coffee standards. The liqueur's adoption by craft cocktail bars globally occurred rapidly after its US market launch in 2016.

The Mr. Black Espresso Martini is the premium evolution of Dick Bradsell's 1983 creation — using Mr. Black Cold Brew Coffee Liqueur (an Australian product launched 2013 by Tom Baker) as the defining coffee component rather than Kahlúa, creating a less sweet, more genuinely coffee-forward Espresso Martini that has become the industry standard in serious cocktail bars globally. Mr. Black is 23% ABV (vs Kahlúa's 20%), made with real cold brew coffee extract from Australian Arabica coffee, and is significantly less sweet — producing an Espresso Martini that tastes of coffee first, spirit second, and sweetness third. The cold brew method (cold water extraction over 18–24 hours) preserves coffee's fruity, acidic, and aromatic compounds that are destroyed by heat — this is why Mr. Black tastes alive in a way Kahlúa does not.

FOOD PAIRING: The Mr. Black Espresso Martini's cold brew brightness and less-sweet profile pairs with darker chocolate, nut, and coffee desserts. Provenance 1000 pairings: affogato (the cold brew liqueur poured over vanilla gelato creates a cocktail-dessert hybrid), coffee and walnut cake, dark chocolate and espresso tart, salted caramel slice with coffee ganache, and tiramisu with coffee liqueur soak.