The Espresso Martini
The Espresso Martini might be having a bit of a resurgence lately, but in Australia it never really went away.
Ingredients
45ml (1 1/2oz) vodka
30ml (1oz) espresso or cold brew concentrate
20ml (2/3oz) coffee liqueur
5-10ml (1/6-1/3oz) vanilla or sugar syrup (optional)
Lemon twist (optional)
3 coffee beans to garnish (optional)
Equipment
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe or martini glass
Method
Prepare your twist but cutting a small coin of lemon zest - for expressing only.
Add all of your ingredients to your shaker tin and fill with as much ice as possible. Seal the tins and shake as hard as you can but not for too long – you want to create a nice fluffy head so the shake is important SHORT AND SHARP.
Use your hawthorn strainer to hold the ice back in the tin and pour through the fine strainer in to your chilled glass – you definitely want to fine strain this one as otherwise the little ice chips will melt and ruin the head quicker.
Express the lemon oil over the glass by sharply folding the garnish.
Float 3 coffee beans on top to garnish, and enjoy!
Suggested Spirits
Espresso is ideal for the texture in this recipe but a good cold brew concentrate like Little Drippa or Chameleon will work as well.
We’re using the local and classic White Light for it’s clean taste & 47% punch. Ketel One also has a nice texture and would work well, but really whatever decent vodka you have to hand will work. You could try a flavoured vodka as well.
Mr Black is an Australian coffee liqueur which is more bitter and caffeinated than most, but Kahlua is the original or something like Tia Maria works too.
