Espresso Martini

NY Times recipe from Lidey Heuck who states, “The invention of the espresso martini — a cocktail with a jolt that has recently experienced a resurgence in popularity — is credited to British bartender Dick Bradsell, who was known for creating inventive cocktails at bars around London in the 1980s. It pairs mild vodka with freshly brewed espresso, coffee-flavored liqueur and a sweet splash of simple syrup. The espresso shot is the cocktail’s main ingredient and has a big impact on the drink’s flavor, so use one you like. (You may want to add an additional 1/2 ounce of coffee liqueur if your espresso is particularly strong.).”

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Espresso Martini

  • Servings: 1 Drink

Ingredients

  • Ice, for shaking
  • 2 oz Vodka
  • 1 oz Brewed Espresso, at room temperature, or 1 1/2 oz Cold Brew Concentrate (see Tip)
  • 1/2 oz Coffee-Flavored Liqueur, such as Kahlúa, plus more to taste
  • 1/2 oz Simple Syrup
  • Whole Coffee Beans (optional), for garnish

Directions

  • 1)

    Fill a cocktail shaker 2/3 full with ice. Add the vodka, espresso, coffee liqueur and simple syrup.

  • 2)

    Place the lid on the shaker and shake vigorously for 30 seconds.

  • 3)

    Strain the cocktail into a martini glass and garnish with a few coffee beans, if desired.

Notes

Tip: If you don’t have an espresso machine, use store-bought cold brew concentrate, which makes a smoother, less intense cocktail, but doesn’t create the signature layer of foam that gilds the drink. An easy fix is to add a splash of whole milk or half-and-half to the shaker. While not a traditional component of an espresso martini, it foams up nicely when shaken and adds some creaminess to the cocktail.

Source: https://cooking.nytimes.com/recipes/1024419-espresso-martini