Espresso Martini Recipe

Time12m

Serves1

Absolut Vanila Vodka, Kahlua, créme de cacao, espresso

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Ingredients

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1
Chill glass
Place a martini or coupe glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the drink to ensure it's well chilled.
2
Brew espresso
Brew a fresh shot (about 1 oz) of espresso. Allow the espresso to cool slightly (30–60 seconds) so it won't melt too much ice when shaken; it should still be hot/warm to help create a good crema when shaken.
3
Optional rim
If using a sugar or cocoa rim, wet the glass rim with a little espresso or simple syrup, then dip the rim into the sugar or cocoa on a small plate. Set glass aside.

4
Add ice to a cocktail shaker until roughly two-thirds full (about 1 cup).
5
Pour in 2 oz Absolut Vanilia vodka, 1 oz Kahlúa, 0.5 oz crème de cacao, 1 oz freshly brewed espresso, and 0.25 oz simple syrup into the shaker.
6
Secure the shaker lid and shake vigorously for 12–20 seconds. Shake hard to properly chill the cocktail and create a thick, frothy crema from the espresso.
7
Remove the ice from the chilled glass (if used) and double-strain the cocktail into the glass using a Hawthorne strainer and fine mesh strainer to catch ice shards and any espresso grounds. The drink should have a glossy foamy head.

8
Garnish by gently placing three coffee beans on the foam in a line or triangle.
9
Serve immediately. Optionally, offer a small spoon so the guest can stir if sweetness needs adjusting.