Okinawa Espresso Martini Tower Recipe
(16oz) 8 martinis coconut washed grey goose, kahlua, fawkes concentrated cold brew, palm sugar
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Ingredients
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Cocktail Base (per 16 oz tower / makes 8 martinis)
Garnish & Finish (for 8 martinis)
Method
Palm Sugar Syrup Preparation
Make palm sugar syrup
Combine 1 cup palm sugar (roughly 200 g) with 1 cup (240 ml) hot water in a small saucepan. Stir over low heat until the sugar fully dissolves and mixture is smooth. Strain to remove any solids, cool to room temperature, then measure out 4 oz (120 ml) for the cocktail and reserve remainder refrigerated for up to 2 weeks.
Cocktail Assembly (makes 8 classic espresso martinis / 16 oz tower)
Combine spirits and cold brew
In a large (at least 32 oz) cocktail shaker or mixing vessel, add 16 oz coconut-washed Grey Goose vodka, 8 oz Kahlúa, and 8 oz Fawkes concentrated cold brew.
Add palm sugar syrup
Add 4 oz palm sugar syrup to the shaker. This yields a balanced sweetness for 8 martinis; adjust by ±0.5 oz total if you prefer slightly drier or sweeter.
Shake with ice (for proper dilution and foam)
Add 3–4 cups of ice to the shaker (enough to fill roughly two-thirds). Shake vigorously for 20–30 seconds until the outside of the shaker is frosty and you see a rich, creamy foam formed from the concentrated cold brew and vigorous aeration. This step is crucial to create the classic espresso martini crema.
Double strain and portion
Empty ice from the chilled martini glasses if used. Using a Hawthorne strainer and a fine-mesh (or doppio) strainer, double-strain the mixture into the chilled martini glasses, dividing evenly to yield eight martinis (about 2 oz each). If you prefer to serve from a 16 oz 'tower' pitcher, decant into a pre-chilled 16 oz pitcher and pour 2 oz into each glass at service.
Garnish and serve
Garnish each martini with 3 coffee beans placed on the foam. Optionally, lightly press the rim into toasted desiccated coconut (for a coconut accent) before pouring or sprinkle a small pinch of fine sea salt onto the foam for contrast. Serve immediately while foam is still present.
Notes & Scaling
This recipe as written yields approximately eight 2-oz martinis (total 16 oz of cocktail). To scale up or down, maintain ratio: 2 parts vodka : 1 part Kahlúa : 1 part concentrated cold brew : 0.5 part palm sugar syrup. Coconut-washed vodka can be prepared by steeping 1/4 cup dried unsweetened coconut in 750 ml vodka for 24–48 hours then straining; for this recipe a 16 oz coconut-washed portion is required.