Espresso Martini

Five iSi-infused spirits, each made in one to three minutes, and the cocktails Dave Arnold builds from them: the Glo-Sour, the Lemon Pepper Fizz, Cafe Touba, a jalapeno tequila and the Schokozitrone.

Distilling coffee failed, but rapid nitrous infusion gave Dave Arnold a pure, strong coffee flavour, and milk washing gave it a creamy texture without a milky taste. He gives the Coffee Zacapa recipe step by step and his ideas for coffee still to try.

Washing strips harsh polyphenols such as tannin from a spirit and adds silky foam. Dave Arnold explains why it works, how to milk wash step by step, and gives his Tea Time, a milk-washed Darjeeling vodka sour.