Tia Maria

The current recipe is built around cold brew. The coffee is 100 per cent Arabica, medium roasted and coarsely ground, then steeped in a room-temperature mixture of water and alcohol for between six and twelve hours. A slow, cold extraction pulls out flavour with little acidity, which is why Tia Maria tastes lighter and less syrupy than many coffee liqueurs. Madagascan Bourbon vanilla and Jamaican rum complete the blend, and the strength is 20 per cent. In the glass it is a clear tawny brown, with roasted coffee and cacao on the nose and a faintly bitter chocolate finish.

The brand's own Espresso Martini uses 25 ml of Tia Maria, 25 ml of vodka and a fresh espresso, shaken hard and strained into a chilled glass. Its Irish Coffee takes 20 ml of Tia Maria with 30 ml of Irish whiskey and 30 ml of hot coffee, topped with single cream and nutmeg.