Marketini Recipe

Chill Glass

Place a martini or coupe glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Combine Ingredients

In a cocktail shaker filled with ice, combine 1.5 oz vodka, 0.5 oz espresso liqueur, 1 oz cold brew concentrate, 0.5 oz Licor 43, 0.5 oz green walnut & chocolate liqueur, and 0.25 oz turbo syrup.

Shake

Shake vigorously for 12–15 seconds until well-chilled and slightly diluted. This ensures the cream will sit nicely on top.

Strain

Double-strain (optional) into the chilled martini/coupe glass to remove ice shards and any small particles.

Top with Whipped Cream

Gently spoon 1 oz lightly sweetened whipped heavy cream onto the top of the cocktail so it forms a distinct layer. For a smoother layer, use the back of a spoon held just above the surface.

Dust

Lightly dust 0.25 tsp cocoa powder over the whipped cream for aroma and contrast.

Skewer the house donut hole with a toothpick or small cocktail pick. Wrap or pierce the candied bacon slice around or next to the donut hole so both rest on the rim of the glass without falling into the drink. If preferred, serve the donut hole on a small spoon resting on the glass edge and drape the bacon over it.

Place the skewer or spoon on the rim so the garnish sits above the whipped cream layer. The bacon’s savory-sweet crunch complements the cocktail flavors.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. This allows bacon to crisp while excess fat drips.

Arrange 8 slices of thick-cut bacon in a single layer on the rack. Sprinkle evenly with 1/2 cup brown sugar, 1 tsp cracked black pepper, and 1/4 tsp chili flakes if using. Press the sugar mixture lightly so it adheres.

Bake for 15–20 minutes, watching closely near the end — baking time depends on thickness and desired crispness. For chewier bacon, remove earlier; for crispier, bake a bit longer but avoid burning the sugar.

Remove from oven and allow bacon to cool on the rack for at least 5 minutes. The sugar will harden into a glaze. Once cool, separate slices and trim to size for cocktail garnish (one slice per cocktail).

Combine 2 cups granulated sugar and 1 cup water in a small saucepan over medium heat.

Stir until sugar dissolves, bring to a gentle simmer for 1–2 minutes, then remove from heat. Allow to cool. Store in a sealed container in the refrigerator for up to 2 weeks.

Whip heavy cream to soft peaks with a whisk or electric mixer. Optionally sweeten lightly with a teaspoon of turbo syrup or a pinch of sugar to taste. Transfer to a small bowl; spoon on top of each finished cocktail as directed above.

If using store-bought donut holes, warm briefly (5–8 seconds) in a microwave to take off chill, or warm in a 300°F oven for a few minutes to refresh. If making fresh, prepare according to your recipe and cool slightly before skewering.