Espresso Martini Recipe
Three Olives Vanilla Vodka, Borghetti Espresso Liqueur & Espresso
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a fresh espresso shot (about 1 oz). Allow it to cool for 30–60 seconds so it is hot but not scalding — warm espresso extracts better foam, but very hot liquid will melt too much ice and dilute the cocktail.
Combine ingredients
In a cocktail shaker, add 6 oz of ice, 2 oz Three Olives Vanilla Vodka, 1 oz Borghetti Espresso Liqueur, the 1 oz freshly brewed espresso, and 0.25 oz simple syrup if you prefer a touch more sweetness.
Shake vigorously
Secure the shaker and shake as hard as you can for 15–20 seconds. The goal is to thoroughly chill and dilute the mix and to aerate the espresso so it produces a thick, creamy foam (the signature crema on top).
Strain and serve
Discard the ice or ice water from the chilled glass. Double-strain the cocktail through a Hawthorne or fine mesh strainer into the chilled coupe/martini glass to remove ice shards and achieve a smooth surface with a foamy crema.
Garnish
Float three coffee beans onto the foam in a triangle arrangement for the classic espresso martini garnish.
Serve
Serve immediately while the foam is fresh and the cocktail is cold.