Strain: Strain the espresso into martini glasses.Add the espresso & give it another good shake to mix all the ingredients together! Shake It Up: Shake all the ingredients together to cool them down with the ice.
& this is what I found to work to make sure you get all the froth! One extra step, but I’ll take it! Now, this may work in an actual cocktail shaker, but truth be told I don’t own one yet. This will save you from making the mistake I made. The multiple times I made this cocktail the froth clung to the ice cubes.
Grab Your Ingredients: Fill the cocktail shaker or mason jar with the vodka, Kahlua, simple syrup, and ice. That’s the hardest part of this recipe, remembering to brew the espresso ahead of time. Brew the coffee: I brewed the espresso ahead of time and let it cool. But I also love buying the little bottles to make for drinks here and there. I started stocking my ‘bar’ this quarantine so I’d have all the different alcohols ready to go and make different drinks. But the benefit is that you get to have control over how much you add in.Ĥ ingredients. Simple Syrup– This is my go-to to add in when I make any specialty drinks. The other coffee liquors I’m sure I could’ve used…but they were quite expensive. I opted for Kahlua as I know I’ll be able to use it in other recipes. Kahlua– The many recipes I searched at online use a coffee liquor in this recipe. Use whatever your favorite Vodka is here. Vodka – A martini isn’t a martini without Vodka. You can always buy espresso out if you don’t have a machine! I treated myself a couple years back and actually end up saving $ on coffee since I rarely buy my coffee out now. Part of the beauty of this recipe is that froth. Strong espresso is the recommended ‘coffee’ to use. Espresso – This really is the key ingredient. To achieve this bubble layer, shake with enthusiasm.Just look at that froth! Espresso Martini When mixing up an espresso martini, always remember to shake hard! Thanks to the natural oil in coffee, the shaking process creates a delicate, silky layer of tight frothy bubbles. If you don’t have access to fresh, or if ice dilution is a concern, high-end cold brew or coffee concentrate can work. If you have access to an espresso machine, making a fresh shot and sticking it in the freezer to chill for a few moments is the best way to get the best quality without diluting the drink with too much water. The most important part of the Espresso Martini is to use quality coffee. It later became the Pharmaceutical Stimulant, and then, during the Martini fad of the ’90s, the Espresso Martini received its final name, and ever since, it’s been a favorite of drinkers. According to Bradsell, a young Kate Moss sidled up to his bar to ask for a drink that would “wake me up and then f*** me up.” Using a blend of sugar, vodka, coffee liqueur, and freshly pulled espresso, Bradsell complied: the resulting drink was first titled simply The Vodka Espresso. Espresso martini with Baileys and Kahlua - Tia maria is popular in the UK but perhaps less so elsewhere in the world. 
Celebrity bartender, Dick Bradsell, is said to have invented the bar staple in 1983.
While it’s not quite as old as some cocktails, it is, by all means, a classic. When you’re looking for a drink that perks you up and mellows you out at the same time, there’s nothing quite like the Espresso Martini.
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