SEBS GINGERBREAD ESPRESSO MARTINI
Yeah - it's time for an Espresso Martini!
40ml of vodka
Double shot of espresso
15ml of gingerbread syrup
First to make the gingerbread syrup add 200grams of golden caster sugar together with 200ml of water and bring to the boil. Add 1 tablespoon of ground ginger and one cinnamon stick. Simmer for five minutes or so until the sugar has dissolved. Let cool.
Add all ingredients into a Boston shaker with plenty of ice. Shake hard and strain into a chilled martini glass. Garnish with a small amount of cinnamon a coffee bean or two and some fresh grated nutmeg.