Next level espresso martini
- Preparation and cooking time
- plus overnight steeping
- Serves 1
Indulge with an espresso martini. This is our ultimate version of the classic cocktail, which involves making coffee-flavoured vodka first
- 15ml Pedro Ximénez sherry
- 1 tsp sugar syrup, or to taste
- 30ml hot espresso
- 5-6 ice cubes
For the coffee vodka
- 10g coffee beans, plus 3 extra beans to garnish
- 40ml vodka
- STEP 1
First, make the coffee vodka. Put the coffee beans in a small glass or jug, then top up with the vodka. Cover and leave to steep at room temperature overnight. The next day, strain into a jug, discarding the coffee beans.
- STEP 2
Pour the coffee vodka into a large cocktail shaker, ideally a Boston-style one. Add the sherry, syrup and espresso.
- STEP 3
Add the ice, then immediately put the shaker together and shake very hard and fast until the outside of the shaker feels very cold. Open to check the drink – it should be really foamy. If not, continue shaking and check again (see tip, below).
- STEP 4
Double-strain the cocktail (do this by pouring it through a hawthorne strainer or the built-in strainer, and through a fine sieve) into a chilled coupe or martini glass. Garnish with the extra coffee beans to serve, if you like.