Botanical Cocktails
Vanilla Chai Espresso Martini
- Prep
- Serves1
- Glassrocks
- Methodshake
With thanks to Jack of Scottish Mixology. The most talked about Highland Boundary cocktail...people love their espresso martinis and this one is sensational!!
Ingredients
- 25 ml chai tea and garam masala infused rum*
- 25 ml coconut oil infused Highland Boundary Birch and Elderflower Wild Scottish Spirit**
- 25 ml coffee liqueur
- 25 ml espresso
- cinnamon stick or star anise, to garnish
Method
- Add all ingredients to a cocktail shaker with ice.
- Shake hard for 12 to 15 seconds until emulsified.
- Strain into a rocks glass.
- Garnish with a cinnamon stick or star anise.
*Pour rum into a pot with a pinch of garam masala. Heat until just before boiling, then transfer to a sealable jar with a vanilla chai tea bag. Leave to infuse for 10 minutes, remove the tea bag, and seal.
**Pour the spirit into a small pot with 1 tsp coconut oil. Heat and stir until dissolved but do not boil. Transfer to a sealable jar and leave to cool. Leave for 2 to 3 days, repeat, and leave again for 2 to 3 days. Cut a hole in the oil layer and pour out the spirit.