Restaurants›Doc B's Restaurant›Iced Espresso Martini Recipe

Iced Espresso Martini Recipe

Name: Doc B's Restaurants Iced Espresso Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz espresso (freshly brewed, cooled); 1.5 oz Casamigos Añejo tequila; 1 oz Kahlúa (coffee liqueur); 0.5 oz agave syrup (blended); 2 dashes chocolate bitters; 1 cup ice (for shaking); 3 each whole coffee beans (garnish); 1 tsp cocoa powder or finely grated dark chocolate; 0.25 tsp agave syrup (for rim)

Inspired by Doc B's Restaurant

Time10m

Serves1

Casamigos Añejo, Kahlua, agave, chocolate bitters

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Ingredients

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Cocktail

2 oz espresso (freshly brewed, cooled)1 1/2 oz Casamigos Añejo tequila1 oz Kahlúa (coffee liqueur)1/2 oz agave syrup (blended)2 dashes chocolate bitters1 cup ice (for shaking)3 each whole coffee beans (garnish)

Optional: Rimming & Garnish

1 tsp cocoa powder or finely grated dark chocolate1/4 tsp agave syrup (for rim)

Method

Cocktail

Brew and cool espresso

Brew a double shot (about 2 oz) of espresso. Allow it to cool slightly at room temperature for 2–5 minutes, or chill briefly in the fridge/ice bath so it won't melt the shaking ice too quickly.

Prepare cocktail shaker

Add 1 cup of ice to a cocktail shaker to chill it and provide dilution during shaking.

Combine ingredients

Pour the cooled 2 oz espresso, 1.5 oz Casamigos Añejo, 1 oz Kahlúa, 0.5 oz agave syrup, and 2 dashes chocolate bitters into the shaker over the ice.

Dry shake (optional)

For a frothier top, first shake the ingredients vigorously without ice for 10 seconds (dry shake) to build foam from the espresso and agave.

Wet shake

Add the ice (if you didn't already) to the shaker and shake vigorously for 12–18 seconds until the outside of the shaker feels very cold and you see good froth forming.

Fine strain

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and ensure a silky texture.

Garnish and serve

Place three whole coffee beans on the frothy surface. Optionally finish with a light dusting of cocoa powder or a few shavings of dark chocolate.

Optional: Rimming & Garnish

If rimming the glass, brush the rim lightly with about 1/4 tsp agave syrup, then dip the rim into a shallow plate of cocoa powder or grated chocolate so it adheres. Proceed to double-strain the cocktail into the prepared glass and garnish as above.