The perfect espresso martini - is it possible?
Espresso martinis don’t seem to be fading in popularity. Walk into any trending bar between 7-11pm and I dare you to count how many are in hand pre and post dinner. But are they worth it? The price tags creep up at commonly over $17 for what I dare say is mostly cheap coffee or vanilla vodka, cold/old espresso (sometimes?) & Kahlúa (maybe). Made right? I’ll spring nearly every time and wonder why I don’t end every restaurant meal with such an indulgence. Made wrong, I swear I’ll never get suckered again.
So what makes an Espresso Martini. Google a recipe and you’ll find a million people with opinions on the subject. Head down a Readitt thread and see if you can decipher the good from the mediocre. Even the most terrible suggestions of the cocktail come from some very experienced bartenders. On the other hand, maybe it’s not a universal opinion at all, perhaps the perfect espresso martini is simply up to the beholder. Just like our vast opinions of the perfect cup of coffee, the espresso martini is often at the mercy of its consumer. Cream, sugar, Baileys, chocolate, whip cream…all common place yet all untraditional.
My recipe is simply how I like it. Is it right, wrong or otherwise I cannot tell you. What I can say is that it’s a little fancy, a little unique and a lot delicious…for most.
Shore & Island’s Rum based Espresso Martini
1oz. Vanilla Rum
1oz. Dark Rum (Gosslings or similar)
.25oz. Kahlúa or .25oz Simple Syrup
1 oz. room temp fresh espresso (hot espresso is a no no, trust us), instant espresso or canned black espresso beverage of choice
Pinch of sea salt
Dry shake the ingredients 10 seconds (no ice). Add a plentiful amount of ice to the shaker and wet shake the same ingredients 20 seconds. Strain off and discard the ice. Dry hard shake again 10-20 seconds until frothy. The harder you shake, the better the head on the drink. Strain into a martini or coupe glass. Top with espresso beans or a scoop of frothed milk for a fanciful look and flavor profile.
