Espresso Martini
The Espresso Martini is an extremely popular dessert cocktail that has become a modern classic. As the name suggests, espresso is the key ingredient in this cocktail, however, a quality coffee liqueur goes a long way too. As previously mentioned with the White Russian, the coffee liqueur you use can really define the overall flavor. Kahlúa, one of the more popular brands, tends to register on the sweeter side of the spectrum especially compared to the sharper flavor of say Mr. Black, which is a cold brew-based coffee liqueur (and personal favorite of yours truly). Depending on what coffee liqueur you use, consider adjusting or even omitting the simple syrup entirely. The Espresso Martini, is shaken and served “up” in a chilled coupe or Martini glass, ideally with a large clear ice cube to aerate the cocktail giving it that nice foam layer perfect for garnishing. It is typical of an Espresso Martini to have three coffee beans delicately placed on the top layer of foam. However some recipes suggest that cold brew concentrates might be a viable substitution while other suggest it might fall short of achieving the frothy top layer. But don’t take my word for it, make one and try it for yourself!
Espresso Martini
In your shaker, combine the simple syrup, espresso, coffee liqueur, and vodka.
0.25 oz of Simple Syrup
1 oz of Espresso
0.5 oz of Coffee Liqueur
2 oz of Vodka
Add ice to your shaker and shake until it develops a frost. Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your chilled coupe (or martini) glass. Garnish with three coffee beans.
TIP(S):
Chill your cocktail coupe — to extend the life of your Espresso Martini, place your cocktail coupe in the freezer for at least 15 minutes. Alternatively, you can place ice water in your cocktail coupe cocktail glass during the preparation.
