Creme Brulee Martini Recipe

Prepare sugar top

In a small bowl, combine granulated sugar with the optional neutral spirit (if using) to slightly moisten—this helps it caramelize evenly. If using vanilla bean, scrape a few seeds into the sugar and mix.

Create shatter disk

On a small piece of parchment or a silicone mat, spread the moistened sugar into a thin, round disk roughly 2.5–3 inches in diameter. Aim for an even thickness about 1/8 inch. Freeze the disk for 5–10 minutes so it's firm (this helps it hold shape when caramelized).

Brûlée the sugar

Place the frozen sugar disk on a heatproof surface. Using a kitchen torch, evenly caramelize the top of the disk until it melts and turns a deep amber. Allow it to cool and harden into a glass-like 'shatter.' If it overcooks and becomes too dark, scrape off and redo with remaining sugar.

Optional decoration

Once the shatter has fully cooled, optionally sprinkle a few edible gold flakes or press a few vanilla seeds onto the top for a decorative finish. Set aside in a safe place until plating.

Chill glass

Place the martini or coupe glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail to ensure it's well chilled.

Combine ingredients

Add the vanilla vodka (2 oz), dark rum (0.5 oz), cachaca (0.5 oz), Irish cream (1 oz), heavy cream (1 oz), and optional simple syrup (0.25 oz) into a cocktail shaker. Fill the shaker with the listed ice cubes.

Dry + wet shake (optional for texture)

For a silkier, frothier texture: first do a dry shake (no ice) for 10 seconds to emulsify the cream and Irish cream, then add ice and shake vigorously for 12–15 seconds to chill and slightly dilute the drink.

Double strain

Using a Hawthorne strainer and fine mesh strainer (or just a fine strainer), pour the cocktail into the chilled martini/coupe glass to remove any small ice chips and ensure a smooth surface for the garnish.

Garnish and serve

Carefully place the cooled brûléed shatter disk on top of the cocktail. The shatter should sit on the surface; if it begins to sink, gently rest it on the rim. Present immediately so guests can crack the shatter with a spoon against the glass or drink through it.

Optional final flourish

If desired, briefly torch the top of the shatter once in place to reactivate shine (do not torch toward the liquor). Serve with a small spoon for cracking the shatter and enjoying the caramel aroma.