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Ingredients
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Cocktail
For Cinnamon Syrup (makes ~4 oz)
Ice
Method
For Cinnamon Syrup
- 1
Make syrup
Combine 1/2 cup water, 1/2 cup granulated sugar and 2 cinnamon sticks in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to infuse. Remove from heat and let cool to room temperature, then remove cinnamon sticks and transfer syrup to a jar. Refrigerate until ready to use. Yields roughly 4 oz; use 1/4 oz per cocktail.
Espresso Martini
- 2
Prepare espresso
Brew 2 oz (about 60 ml) of espresso. If you prefer a colder cocktail, allow the espresso to cool to room temperature or chill briefly in the fridge. Hot espresso can be used but will melt ice faster and dilute the cocktail more.
- 3
Combine ingredients
Fill a cocktail shaker with the large ice cubes. Add 2 oz espresso, 1.5 oz vodka, 1 oz marble espresso liqueur, 1/2 oz simple syrup and 1/4 oz cinnamon syrup to the shaker.
- 4
Dry shake then wet shake
For a glossy crema and good foam, first close the shaker and shake vigorously without ice for 10–12 seconds (dry shake). Then add ice (if you didn't already) and shake vigorously for another 12–15 seconds until the shaker is well chilled and you see a frothy layer forming.
- 5
Strain
Fine-strain the cocktail into a chilled coupe or martini glass using a hawthorne strainer and a fine mesh strainer to remove ice shards, producing a smooth, creamy top.
- 6
Garnish and finish
Garnish with three whole coffee beans placed on the foam in a line or triangle. Optionally grate a tiny pinch of freshly cracked black pepper or dust a small pinch of ground cinnamon over the foam for aromatic warmth. Serve immediately.
