Àclèaf’s PX martini. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. View image in fullscreen Àclèaf’s PX martini. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. The good mixer Cocktails Cocktail of the week: Àclèaf’s PX martini – recipe Like a classic espresso martini, but with the addition of vanilla vodka
Prefer the Guardian on Google T his is our twist on the much-loved classic. It takes inspiration from a classic espresso martini, with the addition of vanilla vodka bringing with it an oaked edge that cuts the sweetness of the sherry.
50ml vanilla vodka – we use Absolut Vanilia 35ml pedro ximénez 35ml freshly brewed espresso – we use Jamaican Blue
Fill a cocktail shaker with ice, then add the vodka, PX and espresso – for the best texture, measure in the espresso last, so the ice doesn’t melt too quickly and over-dilute the cocktail. Shake vigorously for at least 20 seconds, so the mix emulsifies and produces that classic, creamy, frothy, off-white layer on top. Fine strain into a chilled martini glass or coupe and serve.
Andréa Nuninger, restaurant manager, Àclèaf , Plympton, Devon