Espresso Martini & Nunca Solo Cocktails

Icon - Inspiration - Cocktail
Icon - Time 5 min. Icon - Level Medium

Chef recipe

Hannah Van Ongevalle

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Here is what you need

Ingredients

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  • MASTER ORIGINS MEXICO CAPSULE 1 capsule
  • MASTER ORIGINS PERU ORGANIC CAPSULE 1 capsule
  • Premium Vodka 40 ml
  • Sea salt 5 g
  • Coffee Liquor 15 ml
  • Sugar syrup 10 ml
  • Premium Anejo Tequila 30 ml
  • Mezcal 15 ml
  • Chile & Cinnamon Syrup 15 ml
  • Fresh pineapple juice 40 ml
  • Chocolate Bitters 2 Dash
  • Dried cinnamon & orange 1 Piece
  • Cinnamon stick 1 Stick
  • Dried chilli 1 Pinch
  • Plan de travail 1 Shaker
  • Icon - Material - Aeroccino Saucepan
  • Icon - Material - Aeroccino Martini Glass
  • Icon - Material - Aeroccino Ice
  • Icon - Material - Aeroccino Wine glass

Materials

  • Plan de travail 1 Shaker
  • Icon - Material - Aeroccino Saucepan
  • Icon - Material - Aeroccino Martini Glass
  • Icon - Material - Aeroccino Ice
  • Icon - Material - Aeroccino Wine glass

How to make !

  • Step
    01

    Espresso Martini

    - Put all ingredients in your shaker and add ice : 10ml Master Origins Peru Organic coffee 40ml Premium Vodka Sprinkle of sea salt 15ml Coffee Liquor 10ml Sugar Syrup - Shake vigorously for 15 seconds. - Strain your cocktail in a coupette or martini glass.

  • Step
    02

    Nunca Solo

    - Put all ingredients in your shaker and add ice : 40ml Master Origins Mexico coffee 30ml Premium Anejo Tequila 15ml Mezcal 15ml Chili & Cinnamon Syrup* 40ml Fresh Pineapple juice 2 dashes Chocolate bitters - Shake vigorously for 15 seconds. - To assemble: strain your cocktail in a wine glass and garnish with cinnamon and dried orange. *If you are missing this ingredient, here are the steps for a homemade Cinnamon & Chili Syrup: - Heat up 20 grams of sugar with 200ml of water until the sugar dissolves (do not let it boil) - Then add one cinnamon stick and a pinch of dried chili and let it infuse for 2H. - Strain out the cinnamon and chili and keep it cool in the fridge.

Step01

Espresso Martini

- Put all ingredients in your shaker and add ice : 10ml Master Origins Peru Organic coffee 40ml Premium Vodka Sprinkle of sea salt 15ml Coffee Liquor 10ml Sugar Syrup - Shake vigorously for 15 seconds. - Strain your cocktail in a coupette or martini glass.

Step02

Nunca Solo

- Put all ingredients in your shaker and add ice : 40ml Master Origins Mexico coffee 30ml Premium Anejo Tequila 15ml Mezcal 15ml Chili & Cinnamon Syrup* 40ml Fresh Pineapple juice 2 dashes Chocolate bitters - Shake vigorously for 15 seconds. - To assemble: strain your cocktail in a wine glass and garnish with cinnamon and dried orange. *If you are missing this ingredient, here are the steps for a homemade Cinnamon & Chili Syrup: - Heat up 20 grams of sugar with 200ml of water until the sugar dissolves (do not let it boil) - Then add one cinnamon stick and a pinch of dried chili and let it infuse for 2H. - Strain out the cinnamon and chili and keep it cool in the fridge.

Icon - Ingredients
  • MASTER ORIGINS MEXICO CAPSULE 1 capsule
  • MASTER ORIGINS PERU ORGANIC CAPSULE 1 capsule
  • Premium Vodka 40 ml
  • Sea salt 5 g
  • Coffee Liquor 15 ml
  • Sugar syrup 10 ml
  • Premium Anejo Tequila 30 ml
  • Mezcal 15 ml
  • Chile & Cinnamon Syrup 15 ml
  • Fresh pineapple juice 40 ml
  • Chocolate Bitters 2 Dash
  • Dried cinnamon & orange 1 Piece
  • Cinnamon stick 1 Stick
  • Dried chilli 1 Pinch

Recommended Nespresso coffees

Picto - Capsule - Vertuo vertuo
Master Origin Mexico 7 Chart - Intensity
Master Origin Mexico 7 Chart - Intensity

Espresso Martini & Nunca Solo Cocktails

  • Icon - Time 5 min.
  • Icon - Level Medium

Materials

  • Plan de travail 1 Shaker
  • Icon - Material - Aeroccino Saucepan
  • Icon - Material - Aeroccino Martini Glass
  • Icon - Material - Aeroccino Ice
  • Icon - Material - Aeroccino Wine glass

Recommended Nespresso coffees

Ingredients

  • MASTER ORIGINS MEXICO CAPSULE 1 capsule
  • MASTER ORIGINS PERU ORGANIC CAPSULE 1 capsule
  • Premium Vodka 40 ml
  • Sea salt 5 g
  • Coffee Liquor 15 ml
  • Sugar syrup 10 ml
  • Premium Anejo Tequila 30 ml
  • Mezcal 15 ml
  • Chile & Cinnamon Syrup 15 ml
  • Fresh pineapple juice 40 ml
  • Chocolate Bitters 2 Dash
  • Dried cinnamon & orange 1 Piece
  • Cinnamon stick 1 Stick
  • Dried chilli 1 Pinch

Inspirations

Icon - Inspiration - Cocktail

How to make !

  • Step 01 Espresso Martini

    - Put all ingredients in your shaker and add ice : 10ml Master Origins Peru Organic coffee 40ml Premium Vodka Sprinkle of sea salt 15ml Coffee Liquor 10ml Sugar Syrup - Shake vigorously for 15 seconds. - Strain your cocktail in a coupette or martini glass.
  • Step 02 Nunca Solo

    - Put all ingredients in your shaker and add ice : 40ml Master Origins Mexico coffee 30ml Premium Anejo Tequila 15ml Mezcal 15ml Chili & Cinnamon Syrup* 40ml Fresh Pineapple juice 2 dashes Chocolate bitters - Shake vigorously for 15 seconds. - To assemble: strain your cocktail in a wine glass and garnish with cinnamon and dried orange. *If you are missing this ingredient, here are the steps for a homemade Cinnamon & Chili Syrup: - Heat up 20 grams of sugar with 200ml of water until the sugar dissolves (do not let it boil) - Then add one cinnamon stick and a pinch of dried chili and let it infuse for 2H. - Strain out the cinnamon and chili and keep it cool in the fridge.

Hannah Van Ongevalle

Hanna Van Ongevalle co-founded The Pharmacy, one of Belgium’s leading cocktail bars, alongside her father. Soon after, she earned the title of ‘Best Bartender’ in Belgium, placing her within the top tier of a predominately male-dominated field. She has since released a book, become a TV host, and has started a premium cocktail catering company, Tipsy Cake. Her latest project is the realisation of The Motel, her new home & creative headquarters where she consults for projects in the hospitality industry.

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