in Recipe, Coffee Liqueur, Drinks, Kahlua, Vodka
byPaul Kushnerupdated 0 Comments
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Learn about the Espresso Martini, a popular drink that will get you going and keep the party going. It is the perfect mix of coffee and vodka, making it perfect for coffee lovers who want a sophisticated twist. It is smooth, creamy, and has just the right amount of kick. As a bartender, I have mixed a lot of drinks, but the Espresso Martini is my favorite because of its unique flavor and energy boost.
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Tasting Notes
The Espresso Martini is smooth and inviting, with a rich, deep coffee flavor and a silky texture. The strong espresso is the first thing you notice, then the warmth and light sweetness of the vodka; the sweetness of the liqueur balances the hint of coffee bitterness, and every sip is made inviting and smooth. The frothy top adds a creamy finish that will leave you wanting more.
Equipment and Glassware
To make a top-notch Espresso Martini, you’ll need a co*cktail shaker, a strainer, and an espresso machine or coffee maker. Serve this classy drink in a chilled martini glass to keep it cool and enhance its sophisticated look.
Ingredients
- 2 Ounces Vodka
- 1 Ounce Fresh Espresso
- 1 Ounces Coffee Liqueur
- ½ Ounce Simple Syrup
- 3 Coffee Beans for Garnish
Instructions
- Add all the ingredients into a shaker, then fill with ice
- Shake hard for about 30 seconds, make sure to shake well, as this is what creates the froth
- Double strain into your glass. You can use a sieve to double strain in one pour
- Garnish the froth with three coffee beans
Pro Tips
- Use freshly brewed espresso for the best flavor. The quality of your coffee makes a big difference.
- Shake the co*cktail well to get that signature frothy top.
- Adjust the simple syrup based on how sweet you like your drinks.
When to Serve
The Espresso Martini is perfect for after-dinner drinks, a pick-me-up at brunch, or any occasion where you want to add a bit of sophistication and energy to the evening. It’s a great conversation starter and a favorite at co*cktail parties.
Which Liquor Brands to Choose
For the best Espresso Martini, go for a high-quality vodka that’s smooth and clean-tasting. Brands like Grey Goose, Belvedere, or Ketel One are excellent choices. For the coffee liqueur, Kahlúa or Tia Maria will add the perfect depth and sweetness.
Similar co*cktails
- Irish Coffee: A warm mix of coffee, whiskey, sugar, and cream.
- White Russian: A creamy blend of vodka, coffee liqueur, and cream.
- Black Russian: A simple mix of vodka and coffee liqueur.
- Caffe Shakerato: Espresso shaken with ice and sugar for a frothy finish.
- Coffee Old Fashioned: A twist on the classic with coffee-infused bourbon.
History
A famous model is said to have asked for a drink that would “wake her up and keep her going,” which is how the London bartender Dick Bradsell came up with the recipe for the Espresso Martini in the 1980s. Since then, its popularity has skyrocketed, making it a beloved modern classic enjoyed by both coffee and co*cktail enthusiasts.
Espresso Martini
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Prep Time: 4 minutes minutes
Total Time: 4 minutes minutes
Course: Drinks
Cuisine: British
Keyword: coffee liqueur, Espresso, Espresso Martini, Kahlua, Simple Syrup, Vodka
Servings: 1
Author: Paul Kushner
Discover the rich, smooth Espresso Martini: a perfect blend of bold coffee and vodka for an elegant, energizing co*cktail experience.
Ingredients
- 2 Ounces Vodka
- 1 Ounce Fresh Espresso
- 1 Ounces Coffee Liqueur
- ½ Ounce Simple Syrup
- 3 Coffee Beans for Garnish
Instructions
Add all the ingredients into a shaker, then fill with ice
Shake hard for about 30 seconds, make sure to shake well, as this is what creates the froth
Double strain into your glass. You can use a sieve to double strain in one pour
Garnish the froth with three coffee beans
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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