Espresso Martini Recipe
jameson black barrel, averna, espresso, vanilla, agave, coffee bitters
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Ingredients
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Cocktail Base
Garnish
Optional: Homemade Vanilla Simple Syrup (yields ~8 oz)
Method
Prepare Vanilla Simple Syrup (optional, do this ahead if making your own)
Make syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Split the vanilla bean and scrape seeds into the saucepan (or add 1 tsp vanilla extract). Heat gently over medium, stirring until the sugar fully dissolves. Bring to a very gentle simmer for 1 minute, then remove from heat. Let cool to room temperature, then transfer to a sealed container. Refrigerate; will keep 2 weeks. Use 0.5 oz per cocktail as listed above.
Build and Shake Cocktail
Prepare shaker
Fill a cocktail shaker halfway with fresh ice. Using cooled-but-still-fresh espresso (not piping hot) prevents melting too much ice while still producing a proper crema.
Add ingredients
To the shaker add 1.5 oz Jameson Black Barrel, 0.5 oz Averna, 1 oz espresso, 0.5 oz vanilla simple syrup, 0.25 oz agave syrup, and 2 dashes of coffee bitters.
Dry shake (optional but recommended)
Seal the shaker and shake vigorously without ice for 10 seconds. This emulsifies the espresso and helps create a thicker, silkier crema on top.
Wet shake
Open the shaker, add ice, reseal and shake very hard for 12–18 seconds until the outside of the shaker is frosty and well chilled.
Double strain and serve
Discard ice/water from your chilled glass. Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into the chilled coupe to remove ice shards and achieve a smooth surface with crema.
Garnish and Finish
Garnish
Gently place 3 whole coffee beans in a triangular pattern on the crema. If using, grate a tiny amount (~1/4 tsp) of fresh vanilla over the top for an aromatic finish. Serve immediately.
Tasting notes
Expect warm caramel and toasted oak from the Jameson Black Barrel, herbaceous bitter-sweetness from the Averna, a bright roasted espresso backbone, and rounded sweetness plus vanilla aromatics from the syrups and bitters.