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 Mermaid 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.
