Antoine's Espresso Martini Recipe
Make Antoine's Espresso Martini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Martini
Method
Espresso Martini
- 1
- 2
Brew espresso
Pull a fresh shot of espresso (about 1 oz). If you don't have an espresso machine, make 1 oz of very strong coffee and let it cool slightly (no more than a minute) so it remains hot enough to help dissolve syrup but not too hot to melt the ice immediately.
- 3
Combine ingredients
Into a cocktail shaker add 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup.
- 4
Add ice and dry shake (optional)
Add the cup of ice to the shaker. For a silkier, frothier top, first close the shaker and shake vigorously without ice for 10 seconds (dry shake), then add ice and proceed. If you skip the dry shake, continue to the next step.
- 5
Shake
With the ice in the shaker, shake very vigorously for 15–20 seconds until the outside of the shaker becomes very cold and you see a good froth forming from the espresso.
- 6
Fine strain
Remove the glass from the freezer or discard the ice water. Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and ensure a smooth, velvety texture.
- 7
Garnish
Float three whole coffee beans on the foam in a neat line or triangle as a classic garnish.
- 8
Serve
Serve immediately while the crema is still foamy and the cocktail is cold.