Emily's Garden Espresso Martini Recipe

Inspired by The Lively

Time12m

Serves1

BEEFEATER GIN, L'EXCUSE HERBAL LIQUEUR, LEMON PLANTERAY COCONUT RUM, ESPRESSO LIQUEUR PINEAPPLE, MINT, BASIL, THYME, SIMPLE SYRUP AVERNA, ESPRESSO, VANILLA, SOFT TOP, SEA SALT

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Ingredients

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Cocktail Base

1 1/2 oz Beefeater gin

1/2 oz L'Excuse herbal liqueur

1/2 oz Le Planteray (lemon coconut) rum

3/4 oz Espresso liqueur (e.g., Kahlúa or similar)

1/4 oz Averna (or other herbal amaro)

1 oz Freshly brewed espresso (cooled)

1/2 oz Vanilla syrup (or 1:1 simple syrup + 1/4 tsp vanilla paste)

Herbal-Pineapple Clarified Mix

1 oz Fresh pineapple juice

6 leaf Fresh mint leaves (packed)

3 leaf Fresh basil leaves (large)

2 sprig Fresh thyme sprigs

1/4 oz Simple syrup (1:1)

Soft Top & Finish

1/2 oz Aquafaba (or pasteurized egg white)

1 oz Cold water (for shaking dilution)

1 pinch Sea salt (fine)

1 cup Ice

1 piece Garnish: small pineapple wedge

1 sprig Garnish: mint sprig

1 sprig Garnish: thyme sprig

1/8 tsp Ground espresso or coffee beans (for dusting)

Method

Herbal-Pineapple Clarified Mix

Muddle and Fine-Strain

In a small mixing glass or jar, combine the fresh mint leaves, basil leaves, thyme sprigs, pineapple juice, and simple syrup. Gently muddle 8–10 times to release oils and aromatics — do not pulverize the herbs. Cover and let sit 2–3 minutes to infuse.

Double-strain the mixture through a fine mesh sieve lined with cheesecloth (or a chinois) into a clean vessel to remove solids and small herb particles. Reserve approximately 1 oz clarified mixture for the cocktail. Discard solids.

Cocktail Assembly

If using aquafaba (recommended for vegans), do a dry shake first: add aquafaba and vanilla syrup to a cocktail shaker and shake vigorously without ice for 12–15 seconds to build foam.

Add the gin, L'Excuse herbal liqueur, lemon-coconut rum, espresso liqueur, Averna, cooled espresso, clarified pineapple-herb mix (1 oz), cold water (to aid dilution), and a pinch of fine sea salt to the shaker with the aquafaba foam (or directly to shaker if using egg white).

Fill the shaker with ice and shake hard for 15–20 seconds until well-chilled and the exterior of the shaker is frosty. This second shake both chills and aerates the foam to produce a soft top.

Fine-strain the cocktail into a chilled coupe or Nick & Nora glass, leaving the soft foam layer on top. The glass should receive a silky, espresso-colored body with a light creamy top.

Garnish: Lightly dust the center of the foam with a tiny pinch of ground espresso (use a micro-sieve or fingertip sprinkle). Skewer and rest a small pineapple wedge and a sprig of mint and thyme on the rim, or place herbs gently on the foam so they release aroma without sinking.

Serve immediately. Before serving, remind guest the cocktail contains aquafaba/egg white (if applicable) and fresh espresso.

Notes & Tips

If you prefer a stronger coffee aroma, use a double-shot (2 oz) of espresso and reduce the espresso liqueur by 0.5 oz. For a clearer herbal note, strain the clarified mix twice.

To make vanilla syrup: combine equal parts sugar and water, heat to dissolve, cool, then stir in 1/4 tsp vanilla paste per 4 oz syrup. Adjust sweetness to taste.