Espresso Martini Recipe
Absolut vodka, Tia Maria, gomme and a shot of espresso
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Frequently paired with
The best thing to pair and share with ESPRESSO MARTINI
Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a fresh single shot of espresso (about 1 oz). Let it rest for 15–20 seconds so the surface is slightly cooled but still hot — this helps create a good crema when shaken.
Chill glass
Place a martini/coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink is cold.
Combine ingredients
In a cocktail shaker add 2 oz vodka, 1 oz Tia Maria, 0.25 oz gomme syrup, and the 1 oz freshly brewed espresso.
Add ice and dry shake
Add a generous amount of ice (about 1 cup or enough to nearly fill the shaker). Optionally perform a quick 'dry shake' (shake without ice) for 8–10 seconds before adding ice to help emulsify and build foam, but this is optional since hot espresso helps with crema.
Shake vigorously
Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and you feel a frothy texture inside. The vigorous shake aerates the espresso and creates a silky foam.
Strain
Discard ice or water from the chilled glass if you used it. Double-strain the cocktail into the chilled martini/coupe glass using both the shaker strainer and a fine mesh strainer to remove tiny ice chips and ensure a smooth texture and clean foam on top.
Garnish and serve
Garnish the top of the foam with three coffee beans arranged in the center. Serve immediately.