Espresso Martini Recipe
Belle Isle Cold Brew Moonshine, amaretto, kahlua coffee liquor, simple, espresso, aquafaba
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Frequently paired with
The best thing to pair and share with ESPRESSO MARTINI
Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Pull 1 ounce of fresh espresso (about 25–30 seconds extraction). Allow it to cool briefly at room temperature for 1–2 minutes so it won't melt the ice excessively during shaking. Alternatively use very strong cold-brew concentrated coffee if preferred; use the same volume.
Combine ingredients
Add 2 oz Belle Isle Cold Brew Moonshine, 1 oz Kahlúa, 0.5 oz amaretto, 1 oz cooled espresso, 0.5 oz simple syrup, and 0.5 oz aquafaba into a cocktail shaker (without ice for the dry shake step).
Dry shake (create foam)
Seal the shaker and shake vigorously without ice for 15–20 seconds. This 'dry shake' helps aerate the aquafaba and create a rich, silky foam typical of an espresso martini.
Wet shake (chill and integrate)
Open the shaker, add 6 ice cubes, reseal, and shake very hard for 15–20 seconds until the shaker feels well chilled (this both cools the cocktail and further emulsifies the foam).
Strain and serve
Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne and a fine mesh strainer to ensure a smooth texture and clean top foam.
Garnish
Carefully place 3 coffee beans on the foam as a classic garnish. Optionally grate a light dusting of cocoa or chocolate over the top.
Notes on balance and substitutions
Adjust simple syrup between 0.25–0.75 oz to taste depending on the sweetness of your moonshine and Kahlúa. If you don't have aquafaba, use 0.25–0.5 oz pasteurized egg white (be aware of raw egg considerations) and perform the same dry/wet shake steps.