Whether you’re planning a grand gesture or keeping things deliciously low-key...
This Red Velvet Cake Espresso Martini will keep the love flowing long after the candles burn out this Valentine's Day.
Vanilla cocoa butter syrup: Step 1
Add the caster sugar, water, vanilla extract and cocoa butter to a saucepan. Place over medium heat and gently stir until the sugar has fully dissolved.
Vanilla cocoa butter syrup: Step 2
Pour the syrup mixture into a jug (plastic is ideal) and place it in the fridge to chill.
Vanilla cocoa butter syrup: Step 3
Once the cocoa butter has solidified on top, gently remove this layer with a spoon and strain the syrup through a mesh sieve to remove any small particles.
(Store the syrup in a sealed container in the fridge for up to two weeks.)
Espresso Martini: Step 1
Brew 40ml of filter coffee and add all the ingredients, including one ice cube, to a cocktail shaker and shake until it melts away.
Espresso Martini: Step 2
Add more ice and shake it quickly for 5 seconds.
Espresso Martini Step 3
Double strain into a chilled martini glass.
Garnish with candy hearts and coffee beans... and enjoy x
We’re making it with pink gin and our HOUSE filter coffee for soft, chocolately notes that don’t overpower, but you’re welcome to switch coffee or even try DECAF if you fancy.
