Bunna Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with 1/2 cup ice water to chill while you prepare the cocktail.

Brew coffee

Brew a shot of espresso or a very strong 1 oz coffee. Allow it to cool to room temperature (or cool quickly by resting in the refrigerator for 5 minutes). Hot coffee will melt ice and dilute the cocktail excessively.

Combine ingredients

In a cocktail shaker, add 1.5 cups of ice, 2 oz vodka, 1 oz cooled espresso, 1 oz coffee liqueur, 0.5 oz simple syrup, 2 dashes dark chocolate bitters, and 2 drops vanilla extract. If using egg white for a frothy head, add 1/2 egg white now.

Dry shake (if using egg white)

If you added egg white, first shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add the ice (if you did the dry shake leave the previously added ice) and shake vigorously for 12–15 seconds until the shaker is very cold and the outside is frosted. This chills, dilutes, and creates a silky texture.

Double strain

Discard the ice from the chilled glass (if using ice water) and fine-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to remove tiny ice shards and any egg-white solids.

Garnish

Float 3 coffee beans on the foam or on the surface of the cocktail and grate a light dusting (about 1/4 tsp) of dark chocolate over the top for aroma and an elegant finish.

Serve immediately while cold and aromatic. Enjoy responsibly.