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Espresso Martini
Serves 1 · Prep 5 min · Cook 0 min — Vodka, chilled espresso and coffee liqueur shaken hard over ice for a foamy top.
- 50ml vodka
- 25ml fresh espresso, chilled
- 20ml coffee liqueur (Kahlúa, or Mr Black for a drier, punchier result)
- 5–10ml sugar syrup, to taste (skip with Kahlúa)
- Ice, for shaking
- 3 coffee beans, to garnish
- Chill a coupe or martini glass in the freezer.
- Pull the espresso and chill it fully before use.
- Add the vodka, espresso, coffee liqueur and syrup to a shaker.
- Fill with ice and shake hard for 15 seconds — under-shaking is why the foam comes out thin.
- Double strain into the chilled glass.
- Float three coffee beans on the foam.
A really hard shake is what makes the foam.
2 dashes of saline (or a pinch of salt) cut the bitterness and lift the coffee.
Richer version: swap 10ml of the vodka for a dark or aged rum.
No espresso machine: an AeroPress with a fine grind, minimal water and a slow press makes a concentrated shot that works well. A moka pot is also good; 25ml cold brew concentrate is drinkable but flatter, with the weakest foam.
Swap the sugar syrup for vanilla syrup for a twist.
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