Espresso martini

Espresso martini

By
From
Borsch, Vodka and Tears
Serves
1
Photographer
Bonnie Savage

There are very many variations on this drink, which is surely one of the most popular and enduring of the modern era of cocktails. The simplest version consists of a shot of clear vodka, a shot of Kahlua and a shot of espresso. In this version, the bitter coffee is ameliorated by the sweet liqueur and spiked with strong vodka. I like this balance and find some variations too sweet and too complex. If you want to change the liqueur to a fancy coffee liqueur, go ahead. We use Żubrówka in place of the clear vodka but otherwise keep it the same.

Ingredients

Quantity Ingredient
200ml Żubrówka vodka
20ml kahlua
20ml espresso coffee

Method

  1. The real secret to making a good espresso martini is to shake all the ingredients really hard with ice for 30 seconds to get a nice, tight, creamy head, then strain it into a chilled martini glass. To get a tight foam, push the Hawthorne strainer down so there is only a 3–5 mm gap for the drink to strain through and pour it very slowly, you should get no big bubbles at all.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
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