Marcos’ Espresso Martini Recipe
Javier’s Reserva Reposado Tequila, espresso, The Whistler Irish Cream, cinnamon
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a fresh shot of espresso (about 1 oz). If hot, allow it to cool for 1–2 minutes so it doesn’t melt ice immediately when shaken; the espresso should still be warm for better integration.
Combine ingredients
Into a cocktail shaker add the tequila, freshly brewed espresso, The Whistler Irish Cream, coffee liqueur, and simple syrup. If using egg white for a richer, stable foam, add the egg white now.
Shake with ice
Add the ice to the shaker (about 1 cup) and shake vigorously for 12–20 seconds until the outside of the shaker becomes frosty and you feel a good resistance. This chills the drink and creates a silky texture and crema.
Double strain
Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove small ice shards and any coagulated egg bits. Pour gently to preserve the foam on top.
Garnish and finish
Sprinkle a light dusting of ground cinnamon across the foam (use a small sieve for even coverage). Place three coffee beans in a line or triangle on the foam as a classic garnish. Serve immediately.
Notes
Adjust simple syrup to taste if you prefer sweeter — up to 0.5 oz. If you prefer no egg white, skip the dry shake and proceed with a single vigorous shake with ice; foam will be lighter but still present from the espresso and shaking.