Espresso Martini Recipe
In celebration of International Espresso Martini Day, our Head Bartender, Alex, shares his version of the classic cocktail using some of our favourite ingredients.
1st April 2021
Now you may say we’re biased, but this recipe could be our best one yet. Our Head Chef, Ian Howard, shares his mouth-watering French Toast Hot Cross Bun recipe complete with whipped maple butter and blueberry compote. Follow the simple steps below for an unforgettable Easter treat.
Recipe serves 4
INGREDIENTS
For the Maple Butter
100g unsalted butter
Pinch of ground cinnamon
50ml maple syrup
For the Berry Compote
200g frozen berries
200g sugar
1 lemon zest or juice
For the Hot Cross Buns
4 hot cross buns, cut in half
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
100g caster sugar
100g unsalted butter
6 eggs
80ml milk
1/2 vanilla pod, with seeds scraped out
METHOD
For the Maple Butter
For the Berry Compote
For the Hot Cross Buns
Copyright © 2024 – The Athenaeum | Website by Up