Name: Dishoom Manchesters Espresso Martini Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Finlandia Vodka; 1 oz Freshly brewed espresso (or strong cold-brew concentrate); 1 oz Coffee liqueur (e.g., Kahlúa); 0.25 oz Simple syrup (1:1 sugar to water) or invert syrup; 2 dashes Molasses bitters (or 2 dashes molasses + 2 dashes aromatic bitters); 0.25 oz Chai spice syrup (see prep) or 0.25 oz chai liqueur; 0.5 each Egg white (optional, for foam); 1 cup Ice (for shaking); 3 each Fresh espresso beans or grated nutmeg (for garnish); 1 cup Water; 1 cup Granulated sugar; 1 each Black tea bag or 1 tsp loose black tea; 1 each Cinnamon stick; 4 each Green cardamom pods (crushed); 4 each Whole cloves; 3 slices Fresh ginger slices; 4 each Black peppercorns

Method

Chai Spice Syrup (make ahead)

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.

Add the tea bag (or loose tea in a small infuser), cinnamon stick, crushed cardamom, cloves, ginger slices and peppercorns. Lower heat and simmer gently for 8 minutes to extract spices.

Remove from heat, let steep 10–15 minutes off the heat for stronger chai flavor, then strain through a fine mesh sieve into a clean bottle or jar. Cool completely. Keeps refrigerated up to 2 weeks.

Cocktail (Daruwalla Recommends)

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water while you prepare the cocktail so it’s well chilled.

Brew espresso

Brew a fresh shot of espresso (about 1 oz). If using hot espresso, allow it to cool for a minute or chill quickly by leaving it in the fridge for a few minutes—hot liquid will melt ice and dilute the cocktail excessively. Alternatively use 1 oz strong cold-brew concentrate.

Dry shake (if using egg white)

In a shaker, combine Finlandia Vodka (2 oz), coffee liqueur (1 oz), freshly brewed espresso (1 oz), simple syrup (0.25 oz), chai spice syrup (0.25 oz) and molasses bitters (2 dashes). Add the egg white (0.5 of an egg) if using. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add a handful of ice (about 1 cup) to the shaker and shake hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled.

Discard ice from the chilled glass (if used). Double strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove ice shards and any solids, producing a silky texture and clear top.

Garnish with three espresso beans arranged in the center of the foam (or a light dusting of grated nutmeg). Serve immediately.

Optional adjustment notes: If the cocktail tastes too strong, add 0.25 oz more simple syrup. For more chai character, increase chai syrup to 0.5 oz. If you do not use egg white, dry shaking isn’t necessary but you may still double-shake over ice for texture.