Espresso martini recipe
 A quick and easy guide to one of the best cocktails ever, the espresso martini. This coffee-based sipper was originally created by the late Dick Bradsell at the Soho Brasserie in London. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice35ml/1¼fl oz vodka15ml/1 tbsp coffee liqueur 25ml/1fl oz fresh espresso3 coffee beans, to garnish (optional) 2 handfuls ice 35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur 25ml/1fl oz fresh espresso 3 coffee beans, to garnish (optional) Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill.Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso.A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink.Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso. Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso. A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink. A ‘long, hard shake’ is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink. Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like. Recipe tips Make sure the espresso is hot, as this allows for a better foam or ‘crema’ on your cocktail. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least two weeks in the fridge. You could also try replacing the vodka with tequila for a twist.