Espresso martini mocktail
This non-alcoholic take on an espresso martini is great as an after dinner sip. Using vinegar in a drink may sound unusual but it gives a subtle sharpness and depth of flavour.
Ingredients
- 1 tbsp soft dark brown sugar
- ½ vanilla pod, seeds only
- ½ tsp balsamic or sherry vinegar
- 100ml/3½fl oz freshly brewed espresso coffee
- ice
- 6 coffee beans, to garnish
Method
Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar.
Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty.
Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further.
Pour into two martini or coupe glasses and top with the coffee beans.
Recipe Tips
It’s worth using really good, strong espresso coffee to get the best results.
