It’s no secret that we’re currently experiencing a cost of living crisis. During times like this, we all try to find ways to save money and cut back, but that doesn’t mean we have to miss out on the finer things in life. 

We recently attended a festive indulgence evening at a local farm shop where we served espresso martinis and rum flat whites. We were pretty shocked at the amount of people that had no idea you could make them yourself at home, with just a few simple steps. So, we’re putting the recipes in this blog so you can make them. Winning.

ESPRESSO MARTINI

We don’t know who needs to hear this but you can make espresso martinis at home with Nespresso compatible capsules and it’s easier than peeling a banana.

STUFF YOU NEED

50ml Black Cow vodka

2 x The Espresso Pods (brewed) 

25ml sugar syrup

Ice

For the sugar syrup

We used a 1:1 ratio of raw cane sugar and water (boiled and cooled)

TELL ME HOW

Pour ice into the glasses to cool them down

Shake all ingredients together vigorously with ice in a shaker for twenty seconds (this helps with the foam)

Remove ice from the glass, strain the mixture into a martini glass and garnish with two beans face up (if you fancy it)

RUM FLAT BOI RUM

Essentially a flat white paired with rum and sugar syrup. This is a full on flavour sensation. Everything works in perfect harmony with no part being too strong or overpowering. Get one of these in a thermos and take it to the Christmas markets.

STUFF YOU NEED

8oz cup

1 shot of espresso (approx 36ml)

25ml of Two Drifters rum (or any high quality rum)

12.5ml sugar syrup

126ml of steamed, flat white textured milk

For the sugar syrup

We used a 1:1 ratio of raw cane sugar and water (boiled and cooled)

TELL ME HOW

Pour the sugar syrup and rum into your 8oz cup

Brew the espresso into the rum and sugar mixture

Give it a stir when the espresso has finished pouring

Steam the milk and pour into the cup

THE PILOT BURNER (a twist on an old fashioned)

STUFF YOU NEED

For the coffee syrup: 

Filter coffee 40g, ground 

Demerara sugar 100g 

Water 100ml 

For the cocktail 

Coffee syrup 25ml 

High quality bourbon 50ml 

Bitters 4 dashes 

Ice cube 1 large 

Optional garnish 

Orange peel a twist 

Fresh rosemary a sprig 

Soda water a splash, to taste 

For the coffee syrup: put all of the ingredients in a saucepan over a medium heat and slowly bring to a simmer. 

Once the mixture is gently simmering, remove from the heat and leave to infuse for five minutes. Strain through a fine sieve and leave to cool. Excess coffee syrup will last for up to one month in an airtight container in the fridge. 

For the cocktail: pour the coffee syrup, bourbon and bitters into a glass. Add the ice and stir well using a cocktail stirrer. 

Garnish with a twist of orange peel and a sprig of fresh rosemary. Add a splash of soda water if you want to make it a longer drink.