How to Make a Double Espresso (by Kar Ve)

https://www.youtube.com/watch?v=BbiFF-FAsac

At Biso in Penang, Kar Ve puts a playful, almost scientific spin on the classic espresso martini with their signature Double Espresso. The drink combines a classic espresso martini (in sphere form) that's suspended inside a crystal-clear, clarified version of the same cocktail.

Ingredients:

45ml Geisha coffee distillate*

15ml Dry vermouth

10ml Giffard White Cacao

5ml Vodka

1 Espresso Martini sphere*

*Make the Espresso Martini sphere:

First, make the Espresso Martini (shake 50ml Vodka, 30ml Kahlúa, 10ml Sugar syrup, 1 espresso shot with ice). Add Calcium Lactate (3% of the liquid volume), then freeze in ice cube tray with a circular mold.

To make the sphere, first blend 5g Sodium Alginate in 1L water until cloudy. Take out the frozen Espresso Martini and drop them into the sodium alginate bath and stir for a while. Scoop it out carefully, and place it in a bath of distilled water before serving.

*Make the Geisha coffee distillate:

Mix the Geisha coffee beans with vodka, and sous vide. Then create the distillate with a rotovap to create a coffee-flavored vodka.

Method:

Place one Espresso Martini sphere into a pre-chilled martini glass.

Mix all the other ingredients with ice in a stirring glass, then strain into the martini glass.