The process for crafting Tiny Bear Coffee Liqueur initiates with the fermentation of a blend comprising kale, water, sugar, and yeast. During this fermentation stage, yeast actively metabolizes the sugars within the mixture, transforming them into a distinct kale wine. Next, the kale wine undergoes a distillation process. This distillation method entails heating the liquid to effectively segregate the alcohol from other components like water and impurities, ultimately yielding a neutral spirit akin to vodka—a high-proof, clear alcoholic base. The next phase involves the preparation of a rich coffee infusion. Ground coffee is meticulously brewed with water and sugar, yielding a robust coffee concentrate. Following the brewing, the coffee grounds are strained, and the resulting coffee infusion is combined with the neutral spirit, culminating in the creation of the coffee liqueur. To refine its character, the liqueur is allowed to rest for a duration of three weeks before it is finally bottled, ensuring that its flavours meld and mature, offering a distinctive and delectable coffee liqueur experience.

Espresso Martini

To make an Espresso Martini, combine 30ml of Tiny Bear Coffee Liqueur, 30ml of Cold Espresso, and 30ml of Tiny Bear Sailor Gin in a shaker with ice. Shake well, then strain into a martini glass.