Biscoff Espress Martini
If you thought the Espresso Martini couldn't get any better, the Biscoff Espresso Martini is here to prove you wrong!
• 75ml Mr. Consistent Espresso Martini Mixer
• 45ml Barnes & Brown Miss Agave non-alcoholic tequila, or preferred base
• 1 tablespoon Biscoff spread (Lotus Biscoff or similar)
• Shredded toasted coconut (for the rim)
• Ice
• 3 coffee beans to garnish
1. PREPARE: Using the back of a spoon or a butter knife, spread a thin layer of Biscoff spread around the outer rim of your cocktail glass. Roll the Biscoff-coated rim through a small plate of shredded toasted coconut until evenly coated. Set aside.
2. CREATE: Fill a cocktail shaker with ice. Add 75ml of Mr. Consistent Espresso Martini Mixer, 45ml of Barnes & Brown Miss Agave (or your preferred based), and 1 tablespoon of Biscoff spread.
3. SHAKE: Shake extremely hard for 20–25 seconds. The extended shake builds the frothy foam on top and fully incorporates the Biscoff spread.
4. SERVE: Double strain into your prepared Biscoff-and-coconut rimmed glass. Wait a moment for the foam to settle on top.
5. GARNISH: Place 3 coffee beans in the centre of the foam. Serve immediately.
PRO TIP: Slightly warming the Biscoff spread for 10 seconds in the microwave before adding it to the shaker makes it easier to incorporate and gives a smoother, more evenly mixed result. Toast the shredded coconut in a dry pan over medium heat for 2–3 minutes, stirring constantly, until golden — this takes the rim from good to extraordinary.
