Espresso Martini

Don't Make These Mistakes

Fresh espresso only. Cold brew, instant or yesterday's coffee will not produce a crema.

Shake harder and longer than feels necessary. The foam is the whole point.

Adjust the sugar to your coffee — a darker roast needs a little more.

Cooking Espresso Martini

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1. Chill a coupe or martini glass in the freezer for at least 10 minutes.

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2. Pull a fresh shot of espresso. Do not let it stand — you have about a minute before it stops foaming properly.

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3. Fill a cocktail shaker two-thirds with ice.

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4. Add the vodka, coffee liqueur, sugar syrup and the hot espresso.

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5. Shake as hard as you can for 15 to 20 seconds, until the shaker is painfully cold and heavily frosted.

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6. Double-strain through a fine sieve into the chilled glass — this catches ice shards and gives a cleaner foam.

   Mark done

7. Let it settle for 20 seconds so the crema rises, then float three coffee beans in the centre and serve.

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Storage and Reheating

Mix to order. The espresso cannot be made ahead. Sugar syrup keeps 1 month refrigerated.

Good With

• Serve after dinner in place of dessert
• Excellent with a square of dark chocolate
• A good match for tiramisu

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.