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Quarantini time! Espresso vodka martini

Wakey wakey - it's cocktail hour again! Here's how to rustle up Muddy's favourite rabble-rouser with a local twist.

Guaranteed to get – and keep – a party going, an espresso martini is just the wake-up call you need when you find yourself sagging on these lengthening autumn evenings.

I love everything about them – the Guinness colours, the frothy topping and crunchy coffee beans – so naturally my eyes lit up at this recipe from Devon Cove using local ingredients.

Devon Cove distil their vodka from King Edward potatoes which they grow in the fresh sea air in fields overlooking one of Muddy’s fave Devon coastal spots, at beautiful Hope Cove. Interestingly, the carbs in the spuds don’t translate into the booze, making it as low cal as an alcoholic drink can be.

Spud-u-like? You bet!

Ingredients (serves four)

3 coffee beans
25ml Vodka
25ml Fresh espresso (cooled)
25ml Kahlua coffee liqueur


1. Place four martini glasses in a fridge to chill for a couple of hours beforehand.

2. Measure out the vodka, coffee liqueur and fresh espresso and pour into a cocktail shaker with ice.

3. Shake vigorously to work up a froth (for it not you, obvs).

4. Strain into your chilled martini glass.

5. Garnish with three coffee beans and say cheers!

Find more ideas here


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