Equipment & Ingredients
RECIPE
Serves 2
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
90ml Vodka (our favourite is Mermaid Salt Vodka from the isle of white distillery)
60ml Guinness
30ml coffee sugar syrup (see above)
60ml espresso shot, cooled to room temperature (we’ve used The Big Shot here, but any of our coffee characters would be delicious)
TO GARNISH
6 x coffee beans
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, Guinness, 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.
Decorate with a few coffee beans and serve.
