Espresso Martini Recipe
In celebration of International Espresso Martini Day, our Head Bartender, Alex, shares his version of the classic cocktail using some of our favourite ingredients.
1st February 2018
50ml white peach puree
30ml peach foam
For the foam, use 1 litre cream syphon, pour the peach puree into it and charge with 2 cream gas before using.
Stir the peach puree and the prosecco gently with ice in a mixing glass, pour in a Wormwood Rock-Gobbler glass and garnish with a peach foam and a lavender flower.
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