Tia Maria have launched a competition calling for professional bartenders to create a twist on the modern classic “Espresso Martini”… The rules are simple, you’re allowed 5 ingredients including edible garnish and you must include at least 30ml Tia Maria and 30ml Espresso.

The top 3 recipes will receive a gift card to spend at www.cocktailkingdom.com and all participants will receive a Tia Maria garnish knife for their troubles - what have you got to lose? Visit www.tiamaria.com/bartenders/ for full details of how to enter.

If you need a little inspiration, here’s our twist on the perfect evening pick me up (and you even get some biscuits to enjoy on the side!):

“Wake the Kasbah”

• 30ml Tia Maria
  
• 30ml Espresso
  
• 30ml Cardamom - infused VSOP Cognac*
  
• 10ml Coriander, vanilla and rose syrup*
  
• Rim with a crushed cardamom biscuit*
  

Combine all the liquid ingredients in a shaker and add plenty of ice. Shake vigorously then double strain into a chilled coupe glass. Moisten the rim with some of the syrup, then dip the glass in the crushed biscuit to garnish.

*Cardamom - infused Cognac:

• 10 Green Cardamom pods
  
• 160ml Martell Noblige Cognac
  

Crack the cardamom with a mortar and pestle and add to a Nitrous Oxide creamer along with the Cognac and screw the top on tightly. Charge with 1 N2O cartridge and rest for 1 minute. Charge with another N2O cartridge and shake hard for another minute then carefully release the pressure with the creamer upright. When the gas has been released, unscrew the top and fine-strain into a clean bottle ready to use in your cocktail.

*Coriander, vanilla & rose syrup:

• 1 Tablespoon coriander seed
  
• ½ Teaspoon rosewater
  
• 150g sugar
  
• 150ml water
  
• 1 vanilla pod
  

Crack the coriander seed with a mortar and pestle, and score 1 vanilla pod along it's length. Combine the ingredients in a small saucepan. Bring to the boil and lightly simmer for 15minutes, then allow to cool before straining into a clean container.

*For the cardamom biscuit (makes 12):

• 150g self raising flour
  
• 75g butter
  
• 50g golden caster sugar
  
• 1 teaspoon freshly ground cardamom
  
• 2 tablespoons beaten egg
  

Rub butter and flour together until it forms small breadcrumbs.
Add caster sugar and cardamom.
Add egg to the dry ingredients
Mix together until you've got a soft dough. Then form into a sausage and wrap in cling film and chill in the fridge for around 30 mins (you can also freeze it).
Once the dough has chilled slice it into 1cm thick slices.
Place the biscuits on to greased baking paper and bake at 180c for 15mins.
Allow to cool, then crumble a couple into a fine dust for use in the cocktail.

Eat the rest!