Espresso Martini

When espresso martinis are served, good times follow. As a tini connoisseur, I’ve picked up a few tips over the years that will make your homemade-espresso-martini rival anything you’ll get at a bar. First, you have to use actual espresso, cold brew coffee won’t work.  You need the dense, syrupy richness of espresso for your martini to have the right consistency. The second tip, is that you really need to shake your cocktail. You’ll know you’ve shaken it enough when your arm is tired and your hand is frozen. Shaking the martinis for a few minutes is what creates the frothy, delicious foam that makes espresso martinis feel so decadent. Once you have that down, all you have to do is combine the ingredients, shake, and enjoy. Now, please just don’t pronounce it with an X.

Serves 2.

·      2 ounces espresso—chilled

·      2 ounces vodka—such as Tito’s

·      2 ounces coffee liqueur—such as Kahlua

·      1 ounce simple syrup

·      2 tablespoons half and half

1.     Combine espresso, vodka, coffee liqueur, simple syrup, and half and half in a cocktail shaker filled with ice.

2.     Shake vigorously for at least 3 minutes. Divide the liquid between two martini glasses. Serve chilled.