Seattle's Epic Espresso Martini Recipe
Do Epic Sh*t vodka, extra shaken with fresh cold brew, Browne Vanilla Bean Whiskey and Cantera Negra Café coffee liqueur
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Ingredients
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Cocktail
Method
Cocktail
Combine ingredients
In a cocktail shaker, add 1 cup of ice, 2 oz Do Epic Sh*t vodka, 1 oz chilled cold brew, 0.5 oz Browne Vanilla Bean Whiskey, 0.5 oz Cantera Negra Café coffee liqueur, 0.25 oz simple syrup, and 0.5 oz freshly brewed espresso if using (this gives extra crema and intensity).
Dry shake (optional)
For a richer, frothier head: remove ice and perform a vigorous dry shake (shake without ice) for 10 seconds, then add ice back and continue. This step is optional but recommended to build a silky crema.
Wet shake
Secure the shaker and shake vigorously with ice for 15–20 seconds until the outside of the shaker is very cold and you feel a good froth forming. The extra shaking aerates the cold brew and espresso for a silky texture.
Prepare glass and double-strain
Dump the ice from the chilled glass. Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the chilled coupe or martini glass to remove any tiny ice chips and ensure a smooth surface.
Garnish and serve
Gently float three coffee beans on the crema. Serve immediately. Recommend serving as part of 'HH CAN'T MISS MARTINIS' — enjoy chilled.