Espresso Martini
It's da bomb.
by Erin Henderson
The espresso martini is oldie but a goodie that I'm delighted to see has made a roaring comeback.
It's apropos. Everything old is new again, including 90's Supermodels – now mothers and possibly even spitting distance from entering their grandmother era – are back in vogue. To wit, this nostalgic potion was created for Gen X Supermodel Kate Moss who famously asked the bartender for something to, “wake me up then f**k me up.” Hey – it’s tough to be demure when you’re really, really hungry.
Anyway, after years of going down the sickly sweet rabbit hole of poorly made sorority house concoctions, I declare the espresso martini’s triumphant return at TWS HQ.
Rich, dark, aromatic, and only slightly sweet (but balancingly so!) this is a terrifically pleasurable tipple on a cold winter’s eve.
Espresso Martini
The ease and flexibility of this recipe should give any budding bartender hope and optimism for a bright cocktail future.
I always think of recipes as guidelines, ready to be adapted to my preferences and tastes. And indeed, this is such an example. I’ve toyed around successfully adding different spirits and flavourings to satisfying results: cream liqueur in place of vodka for a dessert cocktail; whisky when I’m in need of something hearty; and cream – whether it be non-dairy or regular – gives extra richness.
Most recipes call for a garnish of espresso beans, but I think that’s just a waste. I like the pop of flavour a quality maraschino cherry provides.
It may seem like a needless extra step to dry shake after the first shake with ice, but if that cappuccino-like froth is what you're after, it's worth the additional 10 seconds.
Serves: 1
Bartender Level: Easy
Ingredients:
- 1 oz coffee liqueur
- 1 oz unflavoured/unsweetened cold brew coffee (you could also brew an espresso and cool it down)
- ¼ oz simple syrup
- 2 oz quality vodka
- 2 dashes coffee bitters (optional, but recommended)
- Maraschino cherry, for garnish (optional)
- Espresso beans, for garnish (optional)
How to Make It:
- In a shaker filled with ice, pour in all ingredients but the cherry.
- Shake with unbridled enthusiasm until very cold, then strain into a clean, empty glass (I use the top portion of my Boston shaker.)
- Dump the ice from the other half of the shaker and shake again without ice (this is called a dry shake in bartender parlance.)
- Pour into a chilled coup and admire that frothy topping.
- Garnish with a cherry and/or espresso beans if so desired.
Big Batch for 10
Make ahead: up to three hours
Ingredients:
- 10 oz coffee liqueur
- 10 oz unflavoured/unsweetened cold brew coffee or espresso
- 2 ½ oz simple syrup
- 20 oz vodka
- 3 Tbsp water
- 10 dashes coffee bitters
How to Make It:
- Into an empty pitcher, pour in all ingredients except the garnish.
- Stir to combine and set in the fridge to chill until needed.
- When ready, pour the mixture into a blender and whiz for 10 seconds (this will give the froth on top of the drink.)
- Pour into chilled coups and garnish each with a cherry and/or espresso beans if so desired.
