You need a "simple syrup" (1 to 1 ratio of sugar and water) for a great Espresso Martini, we keep some in a jar in the fridge. You'll also need espresso strength coffee, not instant, some Vodka and a coffee liqueur. Tia Maria is less sweet than Kahlua but is a bit more spendy, there are also some nice boutique ones, Rich's favourite is "Quick Brown Fox", but use what you have. A "Boston Shaker" is recommended, this has a long glass at one end, and since the success of an Espresso Martini rises or falls on the shaking, the longer shaker increases the trajectory making a better crema, as does the double straining when you pour. Yep - it's an art but the practicing is a lot of fun.
- 1 cup sugar
- 1 cup water
- 1 ½ cups ice
- 60 ml vodka
- 45 ml espresso strength coffee
- 30 ml coffee liqueur – Tia Maria, Kahlua or similar
- 10 ml sugar syrup
- 3 coffee beans
A couple of hours ahead make the sugar syrup, combine the sugar and water in a small saucepan and heat until sugar is dissolved. Transfer to a jar and store in the fridge.
Place 1/2 a cup of ice in a glass to chill and set aside.
In a shaker place the vodka, espresso coffee, coffee liqueur and simple syrup. Add the remaining ice and shake until you lose all feeling in your hands, then shake some more.
Discard the ice from the glass, set a tea strainer over the glass and strain the drink through a cocktail strainer, into the tea strainer over the glass.
Garnish with 3 coffee beans.
If you don't have a layer of crema on the top it's likely you simply didn't shake it enough. Try wrapping a tea towel around the shaker to stop your hands turning to blocks of ice before you have sufficiently shaken the mixture. The 3 beans represent Health, Wealth and Happiness.