Exprès Martini Recipe
Stolichnaya Vanilla, Kahlua, Simple Syrup, Egg White, Espresso
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare espresso
Brew a fresh shot of espresso (about 1 oz) and allow it to cool slightly for 1–2 minutes. If you prefer not to use hot liquid directly, use a chilled espresso shot or cold-brew concentrate to avoid diluting the egg foam.
- 2
Dry shake (create foam)
Add the Stolichnaya Vanilla, Kahlúa, cooled espresso, simple syrup, and the egg white to a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds to create a silky, frothy emulsion.
- 3
Wet shake (chill and dilute)
Open the shaker, add a generous handful of ice (about 4 oz or enough to fill). Re-seal and shake hard for another 15 seconds until the outside of the shaker is very cold and well-chilled.
- 4
Strain and serve
Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into a chilled coupe or martini glass to remove ice shards and ensure a smooth texture.
- 5
Garnish
Float three coffee beans on top of the foamed surface as a classic garnish. Serve immediately.