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Next level espresso martini served in a martini glass

Next level espresso martini

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Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • plus overnight steeping
  • Easy
  • Serves 1

Indulge with an espresso martini. This is our ultimate version of the classic cocktail, which involves making coffee-flavoured vodka first

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal107
fat0g
saturates0g
carbs5g
sugars0.2g
fibre0g
protein0.1g
salt0.02g
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Ingredients

  • 15ml Pedro Ximénez sherry
  • 1 tsp sugar syrup, or to taste
  • 30ml hot espresso
  • 5-6 ice cubes

For the coffee vodka

  • 10g coffee beans, plus 3 extra beans to garnish
  • 40ml vodka

Method

  • STEP 1

    First, make the coffee vodka. Put the coffee beans in a small glass or jug, then top up with the vodka. Cover and leave to steep at room temperature overnight. The next day, strain into a jug, discarding the coffee beans.

  • STEP 2

    Pour the coffee vodka into a large cocktail shaker, ideally a Boston-style one. Add the sherry, syrup and espresso.

  • STEP 3

    Add the ice, then immediately put the shaker together and shake very hard and fast until the outside of the shaker feels very cold. Open to check the drink – it should be really foamy. If not, continue shaking and check again (see tip, below).

  • STEP 4

    Double-strain the cocktail (do this by pouring it through a hawthorne strainer or the built-in strainer, and through a fine sieve) into a chilled coupe or martini glass. Garnish with the extra coffee beans to serve, if you like.

Recipe tip

Foam hack
Shaking the cocktail hard for a long time to get that foam is key here. A larger shaker makes this easier, but if that isn’t available, you can use a blender. After shaking, strain the cocktail into the blender, pulse two or three times, then pour into your glass. If you don’t have a shaker and your blender is suitable for crushing ice, pour all the ingredients into the blender, pulse three times with the ice, strain to remove the ice, then return to the blender and pulse two or three times before serving.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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Overall rating

Rating: 3 out of 5.2 ratings
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