Restaurants›Biscuit Love Gulch›Espresson Martini Recipe

Espresson Martini Recipe

Inspired by Biscuit Love Gulch

Time8m

Serves1

Our version of the classic pick-me-up

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Ingredients

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Espresso & Coffee Liquor

1 shot Freshly brewed espresso1 oz Kahlúa (coffee liqueur) or similar1 1/2 oz vodka

Sweetener & Finish

1/2 tsp simple syrup (1:1 sugar to water)3 to taste coffee beans for garnish6 cubes ice

Method

Brew & Chill Espresso

Brew

Pull one fresh shot of espresso (about 1 oz). Immediately set it aside to cool briefly — ideally place it in the freezer or an ice bath for 30–60 seconds so it’s warm, not piping hot. Cooling helps prevent dilution and preserves the crema when shaken.

Mixing & Shaking

Combine

In a cocktail shaker add the cooled espresso, 1.5 oz vodka, 1 oz coffee liqueur, and 1/2 tsp simple syrup. Add 6 ice cubes to the shaker.

Shake

Secure the shaker lid and shake vigorously for 15–20 seconds. The goal is to chill the mixture thoroughly and create a foamy, velvety crema on top from the espresso.

Strain

Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or martini glass to remove ice shards and produce a smooth texture.

Garnish & Serve

Float three coffee beans on top of the foam as a classic garnish. Serve immediately so the crema and aroma are at their best.