Restaurants›Moxies West Palm Beach Restaurant›Espresso Martini Recipe

Espresso Martini Recipe

Inspired by Moxies West Palm Beach Restaurant
Time10m
Serves1

ketel one vodka, kahlúa, caffè borghetti, espresso, cane sugar

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Ingredients

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Cocktail

Garnish

Method

Cocktail

1

Prepare espresso

Brew a fresh shot of espresso (about 1 oz) using an espresso machine. If you don't have an espresso machine, brew a very strong 1 oz shot of concentrated coffee. Allow the espresso to rest for 10–20 seconds so it's hot but not boiling; this helps create a better crema when shaken.

2

Chill glass

Place a coupe or martini glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold when served.

3

Combine ingredients

Into a cocktail shaker add 6 ice cubes, 2 oz Ketel One vodka, 1 oz Kahlúa, 0.5 oz Caffè Borghetti, the 1 oz freshly brewed espresso, and 0.5 oz cane simple syrup. The ice should be enough to properly chill and dilute the drink.

4

Shake vigorously

Seal the shaker and shake as hard and fast as you can for 15–20 seconds. Vigorous shaking while the mixture is hot from the espresso creates a thick, silky crema on top of the cocktail.

5

Double-strain and serve

Discard the ice or water from the chilled glass. Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the chilled coupe or martini glass to remove small ice shards and ensure a smooth texture.

6

Garnish

Float three whole coffee beans evenly spaced on top of the espresso crema for a classic garnish.