Espresso Martini Recipe
ketel one vodka, kahlúa, caffè borghetti, espresso, cane sugar
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a martini/coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink is served very cold.
Brew espresso
Brew a single shot (about 1 oz) of espresso using an espresso machine. If you don't have an espresso machine, brew a very strong 1 oz shot of coffee using an Aeropress or Moka pot. Allow the shot to rest 30–45 seconds so it is hot but not steaming; slightly cooled espresso gives a better crema when shaken.
Prepare simple syrup (if needed)
If you don't have ready simple syrup, combine equal parts cane sugar and hot water (for example 1/4 cup sugar + 1/4 cup water), stir until sugar dissolves, then cool. Measure 0.25 oz for the cocktail. (Alternatively use 1/4 oz superfine cane sugar dissolved directly into the warm espresso.)
Shake cocktail
Add the vodka (2 oz), Kahlúa (1 oz), Caffè Borghetti (1/2 oz), freshly brewed espresso (1 oz), and simple syrup (1/4 oz) into a cocktail shaker. Fill the shaker with ice (about 1 cup). Dry-shake (shake without ice) for 10 seconds if you want extra froth, then add ice and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and you see a thick, silky foam develop.
Strain & serve
Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch small ice chips. Pour gently to preserve the foam.
Garnish
Float three coffee beans on top of the foam as a classic garnish. Optionally grate a little cacao or sprinkle a tiny pinch of cane sugar on the foam for extra aroma.
Serve
Serve immediately while cold and the foam is still fresh.