Espresso Martini
Coffee meets cocktail, chilled and ready
About this cocktail
The Espresso Martini was invented in 1983 by Dick Bradsell at the Soho Brasserie in London, after a young model walked up and asked him for something that would wake her up and knock her sideways. The result: vodka, Kahlúa, and fresh espresso. As a freezer batch we substitute cold-brew concentrate for the fresh espresso, which preserves the coffee character without the make-it-hot-then-cool-then-shake sequence. The bottle pours from the freezer into a chilled coupe; a hard shake just before serving brings back some of the foam.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
At Serve
How to serve
Hard shake bottle. Pour into a chilled martini glass. Garnish with 3 coffee beans.
Pro Tips
- + Use cold brew concentrate, not fresh espresso (it stays stable)
- + Hard shake the bottle before pouring - you want some aeration
- + You won't get the fresh espresso crema, but the flavor is great
- + A few coffee beans as garnish adds visual appeal
Avoid These
- − Using fresh espresso (goes stale in hours)
- − Expecting the same crema as fresh-made
For Hosts
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The Tools
Recommended for this batch
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