Espresso Martini (up) Recipe
Baba's espresso meets Finlandia Vodka, with molasses.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare espresso
Brew 1 oz (about 30 ml) of fresh espresso. Use the freshest shot available and allow it to cool for 30–60 seconds so it’s not steaming hot but still warm; this helps dissolve the molasses without overly melting the ice.
- 2
Dissolve molasses
In the cocktail shaker, add the warm espresso and 0.25 tbs molasses. Stir or swirl the shaker briefly (10–15 seconds) until the molasses is fully dissolved. If you prefer a sweeter drink, add 0.25 tsp simple syrup and mix until combined.
- 3
Combine and chill
Add 1.5 oz Finlandia vodka and 0.5 oz coffee liqueur to the shaker with the espresso/molasses mixture. Fill the shaker with ice (about 1 cup) to properly chill and dilute.
- 4
Shake vigorously
Seal the shaker and shake very vigorously for 18–25 seconds. The goal is to chill the mixture thoroughly and create a rich, velvety crema on top from the espresso and agitation.
- 5
Fine-strain and serve
Double-strain the cocktail into a chilled coupe or martini glass (use a Hawthorne strainer plus a fine mesh strainer) to catch ice shards and any molasses solids. Pour up (no ice in the glass).
Garnish
- 6
Float 3 coffee beans on the crema as a classic garnish. Serve immediately.
