Fing Espresso Martino Recipe
Make Fing Espresso Martino Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare espresso
Pull one fresh shot of espresso (about 1 oz / 30 ml). Allow the espresso to rest 10–20 seconds so the crema stabilizes but the shot is still hot — you want it warm for best integration, not scalding.
Mix drink
Add the vodka, Kahlúa, simple syrup, and coffee bitters into a cocktail shaker. Add the fresh espresso shot on top, then fill the shaker with ice (about 1 cup).
Shake vigorously
Seal the shaker and shake hard for 10–15 seconds. You want vigorous shaking to create a silky, frothy crema and to thoroughly chill and dilute the drink.
Strain
Empty the ice from the chilled glass if you used ice water. Double-strain the shaken mixture into the chilled coupe/martini glass using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and ensure a smooth top.
Finish
If using cocoa powder, lightly dust the surface of the crema with ~1 tsp cocoa or shave a small amount of dark chocolate over the top. Float 3 coffee beans in the center as a classic garnish.