Almond Espresso Martini

Ingredients

1oz Mile Zero Espresso

1oz Sheringham Vodka Infused with Marzipan Riboos Tea from Granville Island Tea Company

1 1/2oz Shaft Liqueur from Moon Under Water

3 Drops General Ambrose’s Aromatic Bitters from Apothecary Bitters

1/4- 1/2oz Simple Syrup Depending on Preference

Method

Place all ingredients in a cocktail shaker and dry shake for 30 seconds, it is very important to “burp” or release the pressure in your shaker once or twice during this step. If you don’t pressure will build up and the lid can pop off causing the hot espresso to spray everywhere. It is not a fun time, and yes, I am speaking from experience. Next, add a few large ice cubes to the shaker and hard shake for another 30-45seconds. Strain into a martini glass and top with an espresso bean or a homemade mini chocolate almond croissant

Vodka Infusion

For the almond vodka infusion, I place about 1 teaspoon of tea per 1oz of vodka into a glass jar and shake it up, then leave it for 30mintues to an hour depending on how strong I want it. Once it is fully infused I strain it through a coffee filter. This can be done with any type of spirit and any type of tea. Just adjust steeping time based on how dark the tea is and what kind of flavour profile you are going for.