French Espresso Martini Recipe
Vodka, MARTINIS, Chambord, Cold Pineapple Brew
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso and pineapple brew
Brew a 1-ounce shot of espresso and allow it to cool to room temperature (or chill briefly). If you don't have espresso, use very strong brewed coffee cooled. Prepare or chill 1 ounce of cold pineapple brew (cold-brewed pineapple tea or a concentrated chilled pineapple infusion) so it is cold when added.
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the drink to ensure the glass is nicely chilled.
Combine ingredients
In a cocktail shaker, add 1 cup of ice, 2 oz vodka, 0.25 oz dry vermouth (MARTINIS), 0.5 oz Chambord, 1 oz cold pineapple brew, 1 oz cooled espresso, and 0.5 tsp simple syrup. The small amount of simple syrup balances bitterness from the espresso — adjust to taste but keep small to preserve espresso martini profile.
Double shake for froth
Seal the shaker and shake vigorously for 10–15 seconds (hard shake) to chill and dilute. For a creamier foam on top, perform a 'dry' shake: first shake without ice for 8–10 seconds, then add ice and shake hard for another 10–12 seconds. This encourages a thick espresso foam.
Strain and serve
Dump the ice from the chilled glass. Fine-strain the cocktail through a Hawthorne or fine mesh strainer into the chilled martini or coupe glass to remove ice shards and produce a silky texture.
Garnish
Float 3 coffee beans on the foam or place them in an appealing pattern. Optionally, drizzle a tiny drop of Chambord on the foam for visual contrast.
Serve
Serve immediately while the foam is fresh and the drink is cold.