Sj's Espresso Martini Recipe
Bourbon, Atomic Black Coffee Liqueur, Bourbon Cream, Espresso.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare espresso
Brew 1 oz of fresh espresso and allow it to cool for 1–2 minutes so it isn’t piping hot (or use 1 oz very strong cold-brew concentrate). If you prefer less bitterness, let it cool to near room temperature.
Combine ingredients
In a cocktail shaker, add ice (about 6 cubes), 1.5 oz bourbon, 1 oz Atomic Black Coffee Liqueur, 0.75 oz bourbon cream, the cooled 1 oz espresso, and 0.25 oz simple syrup if you want a touch more sweetness.
Dry shake (optional)
For a richer, foamy top, first shake the mixture without ice (dry shake) vigorously for 10–12 seconds to emulsify the cream with the espresso and liqueur.
Wet shake
Add ice to the shaker (if you dry-shook already, add fresh ice) and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the liquid is well chilled. This produces a glossy crema on top.
Strain and serve
Discard the ice or water from the chilled glass. Double-strain the drink into the chilled coupe or martini glass using a Hawthorne strainer and fine mesh strainer to remove ice shards and ensure a smooth texture.
Garnish
Place three whole coffee beans arranged in a small triangle on the foam. If using, lightly grate a pinch (about 1 tsp) of dark chocolate over the top for aroma and a touch of bitterness.