Espresso Martini

 

RECIPE
Makes 1 drink 

EQUIPMENT
A cocktail shaker
A fine sieve
Martini glass

INGREDIENTS FOR THE COFFEE SUGAR SYRUP
100g Sugar
50ml Water
10g Coffee beans 
*Requires 24 hour infusion

INGREDIENTS FOR THE MARTINI
40ml Vodka (our favourite is Mermaid Salt Vodka from the isle of white distillery)
15ml Mr Black coffee liquor (or your favourite coffee liquor)
10ml Coffee sugar syrup (see above)
25ml Espresso shot, cooled to room temperature (we’ve used The Big Shot here, but any of our coffee characters would be delicious)
1 x Twist of lemon zest 
3 x Coffee beans

Follow this step by step guide or why not try our ready to drink Artisan Espresso Martini Mix, just add espresso and shake with ice. Shop Here.

METHOD FOR THE COFFEE SUGAR SYRUP

 

In a bowl, whisk the sugar into the water until dissolved. Add the coffee beans and place into an airtight container. Place in the fridge to infuse for 24 hours before use.

 

Once infused, strain the syrup through a fine mesh sieve and discard the beans. The syrup can now be stored in a bottle or airtight container in the fridge for up to 2 weeks.

METHOD FOR THE MARTINI

 

 

In a cocktail shaker, filled halfway with ice cubes, combine the vodka, coffee liquor, homemade coffee sugar syrup and espresso. Securely place the lid and shake vigorously. Top tip: Use the largest ice cubes you can get your hands on to shake your martini as this will help to protect your drink from becoming too diluted by the ice.

 

Pour through your sieve into a chilled martini glass, finish with a twist of lemon zest by squeezing or twisting the zest to lightly spray the martini.

 

Decorate with coffee beans and serve.