That Me Espresso Martini Recipe

Prepare glass

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while assembling the cocktail components.

Pull espresso

Pull 2 oz (approximately a double shot) of Madcap espresso. Let it rest 10–20 seconds so it cools slightly but remains warm; this helps bloom volatility and flavors when shaken cold.

Combine ingredients in shaker

Add 6 ice cubes to a cocktail shaker. Pour in 1.5 oz chilled vodka, 1 oz Borghetti coffee liqueur, 0.5 oz house-made chocolate sauce, the freshly pulled 2 oz Madcap espresso, 2 dashes Angostura bitters, and 1 dash cherry bark bitters.

Dry shake (optional)

If you want a slightly frothier crema, first do a 6–8 second 'dry' shake without ice: seal the shaker and shake vigorously to emulsify the chocolate sauce and espresso with the alcohols.

Wet shake

Add the ice (if you didn't add earlier for the dry shake) and shake vigorously for 12–18 seconds until the shaker is very cold and a thick, silky foam forms.

Strain

Discard the ice/water from the chilled glass. Double-strain the cocktail through a fine-mesh strainer into the chilled coupe or martini glass to remove ice shards and any chocolate solids, preserving the creamy foam on top.

Garnish

Garnish the foam with three espresso beans or one chocolate-covered coffee bean placed gently on top. Optionally, dust a light pinch (~1/4 tsp) of cocoa powder or grated dark chocolate over the foam for extra aroma and presentation.

Serve immediately. The cocktail is best enjoyed while the foam is fresh and the espresso aromatics are prominent.