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Ingredients
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Cocktail
Equipment
Method
Cocktail
Chill glass
Place the martini or 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 stays cold.
Brew espresso
Brew a fresh shot of espresso (about 1 oz). Allow the espresso to rest for 30–45 seconds so it cools slightly but still retains crema — too hot will melt too much ice and dilute the drink.
Combine ingredients
Add the brewed espresso, Kōloa Dark Rum, coffee liqueur, and simple syrup to the cocktail shaker. Add the ice cubes to fill the shaker roughly 3/4 full.
Dry shake (optional)
For a frothier crema, close the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso and syrup with the spirits.
Shake with ice
Add ice if you dry-shook, or simply seal the shaker if you already added ice, and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and slightly frosty. This chills the drink and builds a good foam.
Double strain and serve
Empty the ice from the chilled glass if used. Use the shaker's strainer and a fine strainer to pour the cocktail into the chilled martini/coupe glass. Double straining removes small ice chips for a smoother texture.
Garnish
Float three coffee beans on top of the crema in a classic espresso martini presentation.
Serve
Serve immediately while the drink is cold and the crema is fresh. Recommend providing a small spoon or napkin for the guest if needed.
Equipment
Use the jigger to measure spirits and syrups accurately. Use the cocktail shaker to combine and chill ingredients. Use a fine strainer when pouring to ensure a smooth, chip-free cocktail. Chill the glass ahead of time for best presentation.