Recipe | Espresso Martini 

Everyone needs a caffeinated, boozy concoction up their sleeve to help start kick-start their weekend.  This ‘Gotta Have Espresso Tini’ from KOI’s own ex-MasterChef, Reynold Poernomo, is the perfect mix of indulgence and java to keep you buzzing all night long. Ingredients Espresso Tini:

• 45 ml Vanilla Infused Vodka
• 30 ml Espresso Coffee
• 15 ml Licor 43
• 10 ml Maple syrup
• 2 drops of Mirin

Frozen Tiramisu Rocks

• 4 Egg yolks
• 60 grams Mascarpone cheese
• 300 grams Cream
• 90 grams Espresso
• 45 grams Sugar

Method

1. Combine Espresso Tini ingredients with a stick blender but don’t over do it.
2. Transfer the Espresso Tini mixture into a whipping siphon and charge it with 2 cream chargers.
3. For the Frozen Tiramisu Rocks, pipe the mix into liquid nitrogen and serve on top of the Espresso Tini and dust with dark cocoa powder.

Who needs sleep anyway?