Salumeria Espresso Martini Recipe
Tito’s Vodka, Borghetti, Licor 43, espresso Also available with Espolon Tequila Anejo +2
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Ingredients
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Cocktail
Garnish
Tequila option (substitution)
Method
Cocktail
Brew espresso
Brew a fresh shot (about 1 oz) of espresso. Ideally let it sit 20–30 seconds so it cools slightly but still retains crema.
Combine ingredients
In a cocktail shaker add 1.5 oz Tito's Vodka (or 1.5 oz Espolòn Añejo to substitute), 0.5 oz Borghetti, 0.5 oz Licor 43, 1 oz warm-ish espresso, and 0.25 oz simple syrup if you prefer slightly sweeter balance.
Dry shake
Without ice, seal the shaker and shake vigorously for 10–15 seconds to develop a rich foamy crema from the espresso and Licor 43.
Wet shake
Open the shaker, add plenty of ice (about 4 oz or enough to fill), reseal and shake vigorously for 12–15 seconds until the shaker is very cold to the touch (this chills and dilutes the drink properly).
Strain
Dump the ice from the chilled glass, then double-strain the cocktail into the martini glass using a Hawthorne strainer and a fine mesh strainer to capture small ice shards and produce a silky texture and clean crema on top.
Garnish & Finish
Garnish the crema with three espresso beans placed in the center. Optionally, lightly dust the surface with a pinch (~0.25 tsp) of fine cocoa or freshly grated dark chocolate for aroma and an elegant finish.
Serve immediately while the crema is fresh and foamy.