Easter cocktail recipe: White chocolate eggspresso martini by Riley Horspool, bar manager at Bobeche bar Perth

Riley Horspool, bar manager at Bobeche in Perth, shares his most eggs-tra Easter cocktail recipe to raise a glass to the long weekend. White chocolate eggspresso martini DEMERARA SUGAR SYRUP 2 parts demerara sugar 1 part boiling water COCKTAIL 30ml Ketel One vodka 30ml Giffard white chocolate liqueur 30ml espresso 15ml demerara sugar syrup grated chocolate, to garnish To make the demarara sugar syrup, dissolve two parts demerara sugar in one part boiling water (i.e. if using 2 cups of demerara sugar, then use 1 cup of boiling water). Place aside to cool. Shake all cocktail ingredients in a cocktail tin with ice, then strain through a fine mesh strainer. To serve, garnish with grated chocolate.