Espresso Martini Recipe
AASB Ritual Vodka, vanilla syrup, espresso + coffee liquor
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Ingredients
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Base spirits & liqueur
Coffee & syrup
Garnish & finishing
Method
Preparation
Pull espresso
Brew a fresh 1 oz shot of espresso (25–30 seconds extraction). If you don't have an espresso machine, prepare a very strong hot coffee (about 1 oz strong concentrate). Let it sit 10–15 seconds so it is hot but not steaming — very hot liquid can over-dilute when shaken.
Mixing & shaking
Add the vodka, coffee liqueur, vanilla syrup and the hot espresso into a cocktail shaker. Add a generous scoop of ice (about 1 cup) to the shaker. The hot espresso will help create a foamy head when shaken.
Seal the shaker and dry-shake (shake without ice) for 6–8 seconds to start emulsifying the espresso and syrup with the spirits, then add ice (if you haven't already) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold. Total vigorous shaking yields a silky, frothy crema on top.
Strain & garnish
Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer plus a fine mesh strainer to ensure a clean, smooth surface and stable foam.
Garnish with 3 whole coffee beans arranged on the foam. Serve immediately.