How to Make the Perfect Festive Espresso Martini
This is the ultimate festive twist on the classic and popular caffeinated cocktail
- 25 ml Drambuie liqueur
- 25 ml Whisky
- 50ml Espresso
- Lots of ice
- 5ml Vanilla syrup (optional)
- White edible cake glitter
- White sugar crystal rocks, crushed
- Liquid glucose
- Honey or golden syrup
- Cocoa powder
- Snowflake stencil
Mix a little of the edible cake glitter with the crushed sugar crystal rocks and place on a small plate.
Use your finger or a brush to carefully coat the rim of the glass with the liquid glucose or egg white, then dip into the glittery sugar medley.
For the perfect caffé crema, pour all ingredients without ice, into a cocktail shaker or equivalent (a jam jar will do), and shake vigorously, then add lots of ice to the shaker, and shake again. This will create the perfect foam before pouring into a chilled martini glass.
For the final flourish, set a snowflake stencil over the top of the glass and gently dust over the cocoa powder using a small fine tea strainer or sieve.