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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.
