Martini Cocktail Recipe
martini cocktail recipe, looking for these recipes? check this for 8 best martini cocktail recipe: Espresso martini baked cheesecake,Nutella and Baileys martini,Espresso martini recipe,Green eyes
Espresso martini baked cheesecake
- 250g pkt chocolate ripple biscuits
- 100g butter, melted, cooled
- 2 tablespoons instant coffee granules
- 2 tablespoons Kahlúa liqueur
- 750g cream cheese, at room temperature, chopped
- 300g sour cream, at room temperature
- 3 eggs, at room temperature
- 140g (2/3 cup, firmly packed) brown sugar
- Whipped cream, to serve
- 20g chocolate-coated coffee beans, chopped (optional)
Kahlúa & coffee syrup
- 1 teaspoon instant coffee granules
- 1 tablespoon boiling water
- 60ml (1/4 cup) Kahlúa liqueur
- 55g (1/4 cup, firmly packed) brown sugar
- Step 1Preheat oven to 160C/140C fan forced. Invert the base of a 22cm springform cake pan. Grease and line the base with baking paper and secure back in the pan.
- Step 2Place biscuits in a food processor and process until fine. Add butter and process again until combined. Transfer biscuit mixture to prepared pan and press evenly over base. Place in the fridge for 15 minutes.
- Step 3Meanwhile, combine coffee, 2 tsp hot water and Kahlúa in a small jug. Place the cream cheese, sour cream, eggs, sugar and coffee mixture in a food processor and process until smooth. Spoon mixture over base and smooth surface. Bake for 1 hour 15 minutes or until cheesecake is firm to touch but still wobbles slightly in the centre. Leave cheesecake in the oven, with the door slightly ajar, until cooled completely. Place in the fridge for 4 hours or overnight to set.
- Step 4To make Kahlúa and coffee syrup, stir coffee and boiling water in a small saucepan over low heat until dissolved. Add Kahlúa and sugar. Increase heat to mediumhigh and bring to the boil for 1 minute or until syrupy. Pour into an airtight container and place in the fridge to cool completely.
- Step 5Remove cheesecake from pan and transfer to a serving plate. Top with cream a drizzle of Kahlúa and coffee syrup. Scatter with coffee beans, if using.
Nutella and Baileys martini
- 1/3 cup milk
- 1/3 cup thickened cream
- 2 teaspoons Dutch-processed cocoa
- 1/3 cup Nutella
- 2 teaspoons finely chopped toasted hazelnuts
- 1 1/2 tablespoons Baileys Irish Cream
- 1 1/2 tablespoons vodka
- Ice cubes, to serve
- Step 1Place milk, cream, cocoa and 2 tablespoons Nutella in a small saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted and smooth. Set aside for 20 minutes to cool. Refrigerate for 2 hours or until chilled.
- Step 2Place hazelnuts on a plate. Spread the remaining Nutella on a small plate. Dip the rim of 2 x 2/3-cup-capacity martini glasses into Nutella. Dip in hazelnuts to coat.
- Step 3Place Nutella mixture, Baileys and vodka in a cocktail shaker. Fill with ice cubes. Secure lid. Shake vigorously until well combined. Using a cocktail strainer, strain mixture into prepared glasses. Serve.
Espresso martini recipe
- 50ml Smirnoff Red Vodka
- 30ml fresh espresso
- 2 teaspoon raw sugar
- Cubed ice (strained)
- Step 1Combine Smirnoff vodka, fresh espresso and raw sugar in a cocktail shaker.
- Step 2Add cubed ice and shake for 10 – 15 seconds.
- Step 3Strain into glass and top with fresh coffee beans to serve.
- 1 cup crushed ice
- 185ml (3/4 cup) chilled pineapple juice
- 125ml (1/2 cup) Midori liqueur
- 125ml (1/2 cup) coconut-flavoured white rum
- 80ml (1/3 cup) coconut cream
- 80ml (1/3 cup) fresh lime juice
- Step 1Place the ice, pineapple juice, Midori, rum, coconut cream and lime juice in the jug of a blender and blend until combined. Pour into serving glasses and serve immediately.