Next level espresso martini

• Pedro Ximénez sherry↗15ml ml
• sugar syrup1 tsp tsp

  or to taste

• hot espresso↗30ml ml
• ice cubes5-6
• coffee beans↗10g g

  plus 3 extra beans to garnish

• vodka↗40ml ml

Step-by-step instructions

1. 1

   First, make the coffee vodka. Put the coffee beans in a small glass or jug, then top up with the vodka. Cover and leave to steep at room temperature overnight. The next day, strain into a jug, discarding the coffee beans.

2. 2

   Pour the coffee vodka into a large cocktail shaker, ideally a Boston-style one. Add the sherry, syrup and espresso.

3. 3

   Add the ice, then immediately put the shaker together and shake very hard and fast until the outside of the shaker feels very cold. Open to check the drink – it should be really foamy. If not, continue shaking and check again (see tip, below).

4. 4

   Double-strain the cocktail (do this by pouring it through a hawthorne strainer or the built-in strainer, and through a fine sieve) into a chilled coupe or martini glass. Garnish with the extra coffee beans to serve, if you like.