It’s often said that when a chef goes for a job they’ll be asked to prepare eggs – a simple ingredient that offers scope for both flair or failure. The same then could be said for the bartender and the espresso martini.
Almost every bar or bartender will have their own ideas abut what makes the perfect espresso martini. For us, it’s a balance between the punch of the espresso and a subtle sweetness (you’ll find no extra sugar syrup here). To top it all of a light, but thick, layer of foam must be found on top.
1 Part freshly brewed espresso
1 Part Kahlúa
1 Part Tequila
Note: Vodka can and often does take the place of tequila in espresso martinis, but for us tequila brings a level of sophistication to the drink that we can’t go past.
- Chill a wine glass by filling it with ice and a dash of cold water.
- Brew coffee.
- Pour 30ml of coffee, Kahlúa and tequila into a Boston shaker.
- Pour ice into the shaker until it’s almost full. If you don’t use enough ice the hot coffee will melt your ice too quickly and you’ll be left with a watery martini.
- Place the lid on the Boston shaker at a slight angle and shake vigorously for up to 30 seconds! This is the step that will ensure a thick foam.
- Discard the ice and water from your chiller glass.
- Strain the cocktail into the glass.
- Serve with a smile
The espresso martini is perfectly paired with our boca negra (flourless chocolate cake). For something more substantial see our full menu here.