Name: Creme Brulee Espresso Martini
Prep time: 10 min
Yield: 1 servings
Ingredients: 2 tablespoons heavy whipping cream; 2 tablespoons whole milk; 2 teaspoons caramel syrup; 1 teaspoon toasted marshmallow syrup; 1/2 teaspoon vanilla extract; ESPRESSO MARTINI:; 2 ounces vodka; 1 ounce brewed espresso, cooled; 1/2 ounce coffee liqueur; 2 tablespoons vanilla syrup; Ice cubes; 3 coffee beans, for garnish (optional); CARAMELIZED SUGAR DISK:; 1/4 cup sugar; 1 tablespoon water

You don't have to be a professional bartender or mixologist to whip up this approachable version of the viral creme brulee espresso martini.

Ingredients

2 tablespoons heavy whipping cream

2 tablespoons whole milk

2 teaspoons caramel syrup

1 teaspoon toasted marshmallow syrup

1/2 teaspoon vanilla extract

ESPRESSO MARTINI:

2 ounces vodka

1 ounce brewed espresso, cooled

1/2 ounce coffee liqueur

2 tablespoons vanilla syrup

Ice cubes

3 coffee beans, for garnish (optional)

CARAMELIZED SUGAR DISK:

1/4 cup sugar

1 tablespoon water

Instructions

1 Make the cold foam

2 Place a martini glass in the freezer to chill while preparing the cocktail. Meanwhile, combine the heavy cream, milk, flavored syrups and vanilla extract in a small jar. Use a hand-held milk frother to froth the ingredients until foamy. Alternatively, seal the jar with a lid and shake vigorously for one minute.

3 Shake the martini

4 To mix the martini, combine the vodka, espresso, coffee liqueur and vanilla syrup in a cocktail shaker. Top with ice and then shake hard until the ingredients are thoroughly chilled and foamy.

5 Remove the martini glass from the freezer. Dip the rim in cool water, then dredge it through brown sugar to coat. Strain the cocktail into the glass. Then slowly top with the creme brulee cold foam. Garnish with coffee beans. Sip and enjoy.

6 Make an optional no-torch caramelized sugar disk topping

7 Line a baking sheet with parchment and set aside. Then, combine the sugar with the water in a small skillet. Cook over high heat (do not stir) until the sugar melts and caramelizes. Next, carefully pour the mixture onto the parchment to form a thin disk. Let it cool and harden completely. To use, peel off the parchment and float the disk on top of the cold foam on the finished cocktail. Give the sugar disk a satisfying crack with a spoon before sipping.