Tags
alcohol, caffeine, cocktail, coffee, Espresso, Espresso Martini, froth, jigger, Kaluha, Martini, Martini glass, measure, Patron XO, tequila, Vanilla Vodka, vodka
Today, I was late for work due to a restless night and am now feeling quite sorry for my tired self. No question about it, the cocktail of the day is definitely an Espresso Martini. What I would give right now….
I am a tequila girl; the method I would order includes Patron XO (coffee tequila) rather than Kahlua or Tia Maria (Coffee liquors). I am more likely however to serve an Espresso Martini with coffee liquor if ordered from me as I find it’s a more popular choice. So here are your ingredients
Tequila Version | Vodka Version |
25ml Patron XO | 25ml Kahlua |
25ml Patrol Silver | 25ml Vodka |
1 shot espresso | 1 shot espresso |
You will need a shaker for this; I recommend a Boston. The transparency of the glass allows you to see when it’s foamed enough
1, Chill a Martini glass (fill it with ice gives it a frosty appearance)
2, Put all the ingredients into the Glass part of the shaker
3, Sweeten according to taste (crème de Cacao or Gomme work best)
3, Shake….REALLY HARD. Until your arms ache!
4, Tip out ice from Martini glass and double strain (normal strainer and a sieve)the contents of the shaker into your frosty glass.
5, Garnish with three coffee beans.
6, Enjoy!
The ingredients and the proportions are not all that important; you can make it stronger with the tequila, or add two shots of coffee or change the vodka to vanilla vodka or switch the silver tequila for vodka etc… Have fun with it!
The only thing that is of HIGH importance is the shaking! You must shake vigorously. The more you shake it the foamier it gets and the foamier it gets, the creamier it tastes. Think of yourself as a coffee machine turning your boring Americano into a frothy and creamy Cappuccino. It’s not gonna froth itself is it?
Some people don’t fine strain this drink either, they just single strain it. I think it should be finely strained because there is no juice or puree in the ingredients, so it’s important to separate the broken ice particles from shaking so hard from the drink which can only be done effectively by straining it with a sieve.
Written By Caroline Antonia Southwell