CAPPUCCINO MARTINI

Ingredients
30 ml vodka
5 ml Vanilla syrup
15 ml kahlua
15 ml Baileys
½ tsp Damerera sugar
1 shot of cappuccino
Pinch of cinnamon powder

Method
Taka clean Boston shaker. Fill it up with ice. Pour all the ingredients into it. Shake well. Garnish with cinnamon powder. Serve in a chilled martini glass.

COFFEE CURRY MOJITO

Ingredients
60 ml whisky
Few coffee beans
Few curry leaves
Few mint leaves
10 ml caramel syrup
15 ml lime juice

Method
Take a clean Boston shaker. Ad some coffee beans, curry leaves, mint leaves and lemon juice. Muddle till flavours are released. Add whisky and caramel syrup. Fill ice to the top. Shake well. Garnish with a sprig of curry leaves. Serve in a Tom Collins Glass.

ESPRESSO MARTINI

Ingredients
30 ml vodka
15 ml kahlua
½ tsp damerera sugar
Single espresso
3 coffee beans

Method
Take a clean Boston shaker. Fill it up with ice. Pour all the ingredients into it. Shake well. Garnish with coffee beans. Serve in a chilled martini glass.

CAFÉ SOLAIRE

Ingredients
50 ml vodka
10 ml kahlua
10 ml passion fruit puree
15 ml pineapple juice
Few curry leaves
Sprigs of lemon grass, chopped

Method
Take a clean Boston shaker. Add lemon grass and curry leaves. Muddle till flavours are released. Add vodka, kahlua, passion fruit puree and pineapple juice. Fill ice till the top. Shake well. Garnish with lemongrass or curry leaves. Serve in a chilled martini glass.

SERVES 1
RECIPE BY ASHISHWANG GODHA