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
- 1
- 2
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
- 3
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).
- 4
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.
- 5
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
- 6
Fine-sift the unsweetened cocoa powder or gently sprinkle the finely grated dark chocolate over the foam to create a delicate chocolate dusting.
- 7
Garnish with three coffee beans arranged on top of the crema (traditional espresso martini garnish). Serve immediately.
