1. Start by making the syrup. Add the caster sugar in a small saucepan over medium heat and pour in the water. Stir and bring to a boil.
2. Remove from the heat and leave to cool.
3. Once the sugar syrup has cooled, add it into a cocktail shaker along with ice, vodka, coffee liqueur and hot espresso.
4. Shake all the ingredients vigorously until the shaker feels icy cold.
5. Use a strainer to pour into your glass and garnish with coffee beans to finish.

Tequila espresso martini: Swap the vodka for a premium blanco tequila. The smoothness of the agave brings out the more earthy flavours of the coffee.

Peppermint espresso martini: For a sprinkle of festive magic, brush the rim of your glass with sugar syrup and decorate with crushed peppermint candy. Add one drop of peppermint extract for that slight minty flavour.

Salted caramel espresso martini: Add some salted caramel sauce into the vodka and coffee mix. Dust a little coco powder over the top to finish.

1. Stir all ingredients over ice until very cold. 
2. Strain into a chilled martini glass. 
3. Express a lemon twist over the drink (gently squeeze and twist it, so the oils in the peel burst out over the liquid) and drop it in. 

Smoked vesper: Swap the vodka for a premium mezcal to add subtle smoke. Keep the Lillet Blanc but add a dash of orange bitters. Garnish with a flamed grapefruit peel for drama.

Garden vesper: Infuse the gin with cucumber and fresh basil for 24 hours. Use Lillet Blanc as usual, but add a splash of dry vermouth. Garnish with a single basil leaf floating on top – ultra minimal, ultra chic.

Winter vesper: Replace the Lillet with a white port for a richer, slightly spiced profile. Add a dash of cardamom bitters and garnish with a thin strip of orange peel, curled elegantly on the rim.