Espresso Martini Recipe
Prairie Vodka, Torres 10 Brandy, Licor 43, Espresso, Demerara
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Ingredients
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Cocktail
Method
Cocktail
Prepare demerara syrup (if not using pre-made)
Combine equal parts demerara sugar and hot water (for example 1/2 cup sugar and 1/2 cup water) in a small saucepan. Stir over low heat until the sugar fully dissolves. Cool completely before use. Store refrigerated up to 2 weeks.
Pull espresso
Brew 1 ounce of fresh espresso immediately before mixing. Use a high-quality medium-dark roast. Pour the hot espresso into a small measuring cup so it will be ready to add to the shaker.
Combine and shake
Add the vodka (1.75 oz), Torres 10 brandy (0.5 oz), Licor 43 (0.5 oz), fresh hot espresso (1 oz), and demerara syrup (0.5 oz) into a cocktail shaker. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 15–20 seconds. Vigorous shaking chills the mixture and creates the characteristic foamy crema on top from the espresso.
Double strain and serve
Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice chips and small bubbles. This yields a smooth texture and a glossy crema.
Garnish
Float three coffee beans on the crema for classic presentation.
Serve immediately while the cocktail is cold and the crema is still present.