Frozen Espresso Martini

Steps

1. Stir 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt into 240 ml strong cold brew or cooled espresso240 ml strong cold brew or cooled espresso1 cup cold brew coffee or cooled espresso360 ml strong cold brew or cooled espresso360 ml strong cold brew or cooled espresso1½ cups cold brew coffee or cooled espresso and 40 ml water2½ tbsp water2½ tbsp water60 ml water60 ml water¼ cup water for about 1 minute, until the sugar dissolves.
2. Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
3. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 60 ml vodka60 ml vodka¼ cup vodka90 ml vodka90 ml vodka¼ cup + 2 tbsp vodka and 60 ml coffee liqueur60 ml coffee liqueur¼ cup coffee liqueur90 ml coffee liqueur90 ml coffee liqueur¼ cup + 2 tbsp coffee liqueur, then lock it into the machine and run Frozen Drink.

To serve: Serve in chilled martini glasses with three coffee beans on top.