Crème Brûlée Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes, or fill with ice water while you prepare the cocktail. When ready, empty the ice water and pat dry.

Optional rim

If using vanilla/superfine sugar on the rim: wet the rim lightly with the lemon/orange twist (run peel around rim) and dip the rim into a shallow plate of vanilla or superfine sugar. Set glass aside.

Add the whipped vodka (2 oz), white chocolate liqueur (1 oz), Baileys (1 oz), heavy cream (1 oz), and vanilla extract (1/4 tsp) into a cocktail shaker.

If you prefer it sweeter, add simple syrup (1/4 oz). Add 6 ice cubes to the shaker.

Secure the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker becomes very cold and the mixture is well chilled and slightly frothy.

Double-strain (optional) into the chilled martini or coupe glass to remove small ice shards for a silky texture.

Evenly sprinkle about 1 teaspoon granulated sugar over the surface of the poured cocktail. Tilt the glass slightly and tap gently so the sugar forms a thin, even layer.

Using a culinary blowtorch, carefully torch the sugar in short bursts until it melts and caramelizes to a thin, golden-bronze crust. Move the flame continuously to avoid burning and to evenly caramelize the sugar. Let cool for 10–20 seconds so the crust hardens.

Express oils from the lemon or orange twist over the surface of the drink by holding the twist skin-side down above the glass and giving it a quick squeeze, then drop the twist onto the rim or float it on the drink as garnish.

Serve immediately and instruct guests to break the caramelized top with a spoon or their lips to enjoy the crack and the crème brûlée effect.