12 Days of Drinkmas 🍮 Day 6: Crème Brûlée Martini

Crème brûlée is a dessert built entirely on contrast. Originating in France, it balances rich custard against a brittle layer of caramelised sugar, combining softness and fire in a single spoonful. The ritual of cracking the sugar top is just as important as the flavour itself — anticipation, texture, and theatre all play a role in the experience.

The Crème Brûlée Martini translates that ritual into cocktail form. Vanilla vodka and caramel vodka recreate custard sweetness, while cream and egg yolk provide body and silkiness. The burnt sugar topping isn’t just garnish — it’s essential. Without it, the drink is simply creamy. With it, the cocktail becomes interactive, indulgent, and unmistakably dessert-led.

Ingredients

• 40ml Vanilla Vodka

• 20ml Caramel Vodka

• 40ml Double Cream

• 10ml Brown Sugar Syrup

• 1 Egg Yolk

Method

1. Dry shake all ingredients to emulsify.

2. Shake again with ice until chilled.

3. Fine strain into a coupe.

4. Sprinkle sugar and torch until caramelised.

✨Moe’s Tip

Torch just before serving — the crack should be audible.