Christmas coffee like never before… Crafted for togetherness, this Spiced Rum & Pear Espresso Martini adds a fun, festive twist to nights of Scrabble, Love Actually, and holiday spirit.
Spiced Pear Syrup: Step 1
Put the sugar, pear and water into a saucepan. Mix and cook over a low heat until the pear is completely soft and the liquid in the pot has reduced.
Spiced Pear Syrup: Step 2
Remove the saucepan from the heat and stir in the ground spices.
Spiced Pear Syrup: Step 3
Allow the mixture to cool to room temperature.
Spiced Pear Syrup: Step 4
Once cooled, blend the mixture until smooth and pass it through a sieve to remove excess pulp.
Spiced Pear Syrup: Step 5
A batch of syrup makes approximately 25-30 servings. Store the syrup in a bottle or an airtight container and consume within 1 week.
Espresso: Step 1
Prepare the double shot of your Festive Spirit espresso by following our espresso brewing guide. Our personal favourite recipe:
- 18g ground coffee in; 36 - 40g brewed espresso out
- 26 - 30 second extraction
(Allow espresso to cool before moving on to the next steps.)
Spiced Rum Espresso Martini: Step 1:
Fill a cocktail shaker with ice and add the Mermaid Spiced Rum (or spiced rum of choice), spiced pear syrup (homemade or store-bought), double espresso, and barista oat milk.
Spiced Rum Espresso Martini: Step 2:
Shake vigorously until well-chilled and frothy
Spiced Rum Espresso Martini: Step 3:
Double strain into a chilled coupe or martini glass
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