Espresso Martini

Step 1: 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.)

Step 2: Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass in the fridge to chill.

Step 3: Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 2 teaspoons of your sugar syrup and the hot espresso.

Step 4: 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.

Step 5: Strain the espresso martini into the chilled glass using a 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.