Vanilla Chai Espresso Martini
With thanks to Jack of Scottish Mixology. The most talked about Highland Boundary cocktail...people love their espresso martini's and this one is sensational!!
Pour all ingredients into shaker with ice. Shake vigorously until you can see drink is emulsified. Strain into a lowball glass of choice and garnish with a cinnamon stick or star anise.
*pour rum into pot with pinch of garam masala. Heat until before boiling and transfer to a sealable jar with a teabag of vanilla chai tea. Leave to infuse for 10 minutes before removing teabag and sealing jar.
**pour highland boundary into small pot with 1tsp of coconut oil. Heat and stir until oil is dissolved into spirit but do not boil. Transfer to a sealable jar and leave to cool. Leave for 2-3 days and repeat, leaving again for 2-3 days. Cut a hole into layer of oil and pour out the Highland Boundary.
- 25ml chai tea & garam masala infused rum*
- 25ml coconut oil infused Highland Boundary Birch and Elderflower spirit**
- 25ml coffee liqueur
- 25ml espresso