Espressotini Recipes

Steps:

• Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
• Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
• Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Steps:

• Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

Steps:

• Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Steps:

• Put all ingredients into a shaker with ice.
• Shake well.
• Strain into a chilled martini glass.
• Float 3 coffee beans on top, if desired.

Steps:

• Add all ingredients to a shaker of ice; shake.
• Pour into martini glass; garnish.
• Enjoy! ;).

Steps:

• Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.
• Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.
• Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.
• Strain into the chilled glasses. Garnish each one with coffee beans if you like.