Restaurants›Centre Street Tap House›Espresso Martini Recipe

Espresso Martini Recipe

Inspired by Centre Street Tap House

Time10m

Serves1

wheatley vodka, grind double espresso liqueur

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Ingredients

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Cocktail

2 oz Wheatley vodka1 oz Grind double espresso liqueur1 oz Freshly brewed espresso (or strong coffee, cooled)1/2 oz Simple syrup (1:1 sugar to water) or to taste1 cup Ice (for shaking)3 to taste Whole coffee beans (for garnish)

Method

Cocktail

Prepare espresso

Brew a double shot (about 1 oz) of espresso and allow it to cool slightly. If you don't have an espresso machine, brew a very strong 1 oz coffee and let it cool. Ideally use within a few minutes so it's still warm but not piping hot.

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink is well chilled.

Shake cocktail

In a cocktail shaker, add 1 cup of ice, 2 oz Wheatley vodka, 1 oz Grind double espresso liqueur, 1 oz cooled espresso, and 0.5 oz simple syrup. Secure the lid and shake vigorously for 12–20 seconds until the outside of the shaker is frosty and you see a thick, creamy foam forming from the espresso.

Strain and serve

Discard ice or water from the chilled glass if used. Double-strain the cocktail into the chilled coupe/martini glass using both the shaker's strainer and a fine mesh strainer to remove tiny ice shards and produce a smooth top layer of crema.

Garnish and finish

Carefully float 3 whole coffee beans on the foam as a classic garnish. Serve immediately.