I’m not normally one for advocating a particular brand of spirit for cocktail recipes, in my humble opinion you can easily make do with what you have and just own it. There are, however, some situations that call for it such as oh, I don’t know, having the perfect measure of Absolut Vodka and Kahlua miniatures in your fridge ready to turn into the Absolut Espresso Martini – and I’m not kidding either, they’ve been sat in there in a makeshift miniature bottle holder (i.e. a delightfully re-purposed egg tray) just STARING at me for the best part of 3 months now. Frankly it’s high time I actually made an Espresso Martini, one of my favourite cocktails to order when I’m in a bar.
The Espresso Martini is surprisingly humble; a simple mixture of vodka, coffee liqueur, simple syrup and (if you hadn’t guessed it already) cold espresso. I think the reason it is so popular these days is because it’s not too sweet and it manages to give us a coffee fix when we most need it; I don’t know about you, but I tend to get sleepy after a few drinks so the coffee element is perfect to keep me going. As it uses fresh coffee (albeit cold) it is crucial to the success of the drink to use an espresso that is not only good quality but that you like otherwise you’ll end up with a drink that either has a bitter aftertaste or you straight up won’t enjoy, and what’s the point in that?
It’s also important to remember when drinking an Espresso Martini that they are strong. They don’t taste it and you’ll find yourself polishing one off with relative ease, so make sure you either space them out or have something non-alcoholic alongside to recover with.
♦ 2 ounces Absolut Vodka
♦ 1 ounce Kahlua coffee liqueur
♦ 2 ounces Espresso coffee (cold)
♦ ½ ounce simple syrup (optional)
Coffee beans (optional)
Shake all the ingredients barring the coffee beans together – ideally until there is some froth – and strain into chilled martini glasses. Garnish with the coffee beans if you are using them and enjoy!