Luxardo Espresso Recipe
Make Luxardo Espresso Recipe in just 10m. 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
Brew a fresh shot of espresso (about 1 oz). If you prefer a cold cocktail and don't have freshly brewed hot espresso, use previously brewed strong espresso that has been chilled. Allow hot espresso to cool for 30–60 seconds before shaking over ice to avoid excessive dilution.
Combine ingredients
Fill a cocktail shaker with the ice. Pour in 1.5 oz vodka, 0.75 oz Kahlúa (or other coffee liqueur), 0.25 oz Luxardo maraschino liqueur, 1 oz espresso, and 0.25 oz simple syrup. The small amount of Luxardo adds a bright maraschino cherry note that differentiates this from a standard espresso martini.
Dry shake (optional)
For a richer, frothier crema, first shake the ingredients without ice for 8–10 seconds (dry shake). This helps emulsify the espresso and creates a better foam.
Wet shake
Add ice (if you didn't already) and shake vigorously for 12–20 seconds until the exterior of the shaker is very cold and the mixture is well emulsified. This chills and slightly dilutes the cocktail while developing a silky foam.
Strain and serve
Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne or julep strainer and a fine mesh strainer to remove small ice shards and ensure a smooth surface.
Garnish
Garnish the top of the drink with three whole coffee beans arranged in a triangle. Optionally, drop a Luxardo maraschino cherry on a cocktail pick and rest it on the rim or place it into the drink.