One espressso martini.
You will need
A cocktail shaker
A fine sieve
For the cocktail
40ml Vodka (our favourite is Mermaid Salt from the Isle of White Distillery)
15ml Mr Black coffee liquor (or your favourite coffee liquor)
10ml Coffee sugar syrup
25ml Espresso shot, cooled to room temperature (we’ve used The Big Shot here, but any of our coffee characters would be delicious)
1 Twist of lemon zest
3 Coffee beans
For the coffee sugar syrup*
*(needs to be made 24 hours in advance):
10g Coffee beans
This is our ultimate coffee cocktail recipe. Who doesn’t go weak at the knees at the thought of a sweet and sophisticated espresso martini? We’ve taken it a step further here and made our own coffee sugar syrup and, boy, is it worth the added effort to take this classic to another level. Cheers!
To make 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.
To make the Espresso 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