As well as an enticing array of brunch recipes, The Scottish Brunch Bible by Ghillie Basan includes quite the selection of boozy accompaniments. Of course, these cocktails can be enjoyed at any time of day, and the Espresso Martini would also be the perfect way to cap off a delicious evening meal.
Espresso Martini from The Scottish Brunch Bible
100g (3½oz) golden caster sugar
A handful of ice
100ml (3½fl oz) vodka
50ml (4 tablespoons) freshly brewed espresso coffee
50ml (4 tablespoons) coffee liqueur
Coffee beans, for serving (optional)
First make the sugar syrup. Put the sugar into a pan with roughly 50ml water and bring it to the boil, stirring all the time. Reduce the heat and simmer for 5 minutes. Turn off the heat and leave the syrup to cool.
Place two cocktail glasses in the fridge to chill. Pour 1 tablespoon of the cooled syrup into a cocktail shaker along with the ice, vodka, espresso and coffee liqueur. Shake until the outside of the shaker feels icy cold.
Strain the cocktail into the chilled glasses and garnish with coffee beans, if you like.