Velvet Elvis Espresso Martini Recipe
Espresso w/ Baileys, Kahlua, Chocolate & Chopin
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Ingredients
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Cocktail Base
Chocolate & Sweetening
Garnish & Finish
Method
Preparation
Brew espresso
Brew a strong shot (about 1 oz) of espresso immediately before mixing. Let it rest 10–20 seconds so it cools slightly but remains hot enough to help create crema when shaken.
Mixing & Shaking
Add ice to a cocktail shaker until roughly two-thirds full. Pour in the brewed espresso, vodka (Chopin), Baileys, Kahlúa, chocolate liqueur (or chocolate syrup), and simple syrup (if using).
Secure the shaker lid and shake vigorously for 12–18 seconds. The goal is to chill the mixture quickly and aerate it to create a rich, velvety crema on top. If you used hot espresso, vigorous shaking is essential to emulsify the cream and coffee.
If you prefer a smoother, less diluted drink, perform a double strain: open the shaker, pour through a fine mesh strainer into a second shaker or container to remove small ice shards, then strain into the chilled glass.
Finishing & Garnish
Fine-sift the unsweetened cocoa powder or gently sprinkle the finely grated dark chocolate over the foam to create a delicate chocolate dusting.
Garnish with three coffee beans arranged on top of the crema (traditional espresso martini garnish). Serve immediately.
