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How to make a spiced espresso martini

Rich and smooth, this Christmassy take on the espresso martini is the perfect winter warmer for after-dinner drinks

Espresso martinis have become a staple of bar menus across the land in recent years, rapidly turning into one of Brits’ favourite cocktails. However, for Christmas, we reckon it’s worth making your espresso martinis extra special with a touch of festive spice.

Read on to learn how to make spiced espresso martinis in three easy steps – and we’ve included a video tutorial for you to follow along with, too.

You won’t need much in the way of professional equipment to whip up this festive twist on the espresso martini – a cocktail making kit with a shaker, strainer and measuring jigger will be enough, although we definitely recommend investing in some martini glasses to get the wow factor.

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Ingredients

  • An orange segment
  • Golden caster sugar 3 tsp
  • Cinnamon 1 tsp
  • Vodka 50ml, a double measure
  • Espresso strength coffee 30ml, we used Perky Blenders Winter Blend
  • Kahlua 25ml, a single measure
  • Sugar syrup 2 tsp, we used Monin Pure Sugar Cane Syrup
  • Mulling spice syrup 2 drops, we used Holy Lama Mulling Spice Spice Drops
  • Handful of ice cubes
  • Coffee beans to serve

Method

  • Step 1

    First, prepare your glasses. Mix three teaspoons of sugar and one teaspoon of cinnamon together on a small plate or saucer. Then take an orange segment, make a small cut into the centre, and run the cut edge around the rim of your glass. Turn the glass inside down and swirl into the cinnamon sugar – the orange juice will make it stick to the rim. Set the prepared glasses aside.

  • Step 2

    Half-fill a cocktail shaker with ice. Pour in a double measure of vodka, a shot of espresso, and, a single measure of kahlua. Follow with 2 teaspoons of sugar syrup. Secure the lid, and shake for 10 seconds, or until the outside of the cocktail shaker feels really cold.

  • Step 3

    Add two Spice Drops into the prepared glasses, then strain your cocktail over the top. Garnish with a light dusting of cinnamon.

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