The Espresso Martini deserves its own day, doesn’t it? Well, fortunately, some visionary dedicated March 15th to celebrate it! Well, in advance of the big day, we’re honouring one of the most popular drinks in the world, by running through some tips and tricks that can help you get the most out of this modern classic.
We’ve previously discussed the fact that martinis should never be shaken, well… this one should. Shaking classic martinis “bruises” the alcohol, making the drink cloudy rather than clear, and overdilutes the mixture. But an espresso martini’s signature froth depends on a vigorous shake with lots of ice for 10-20 seconds.
These classy cocktails are all about balance and refinement. It’s essential to measure your ingredients perfectly with a jigger. You can choose between a sweet vodka that works with the bitterness of the coffee, or spiced rum if you’re feeling like something less traditional.
The espresso martini needs straining before it’s served. The type of strainer you want to use is up to you, but the Hawthorne Strainer may be the safest bet. Make sure the drink is poured quickly so that the foam ends up on top.
When it comes to those signature whole coffee beans that sit on top of the foam, it’s best to use garnish tweezers rather than dropping them on from a height. Not only could the latter technique make the beans sink into the foam, but using tweezers allows for more precise and intricate designs.
Another small tip to help you get the most out of the espresso martini is to use freshly made espresso and cool it quickly in the freezer. The coffee aroma can be lost when it’s mixed with ice and alcohol. So, the fresher the coffee the stronger the taste.
One last great idea is to get creative with toppings for different themes or seasons. As a general rule, if it works in a dessert, it probably works with an espresso martini as well! Dust the foam with cocoa powder or dip the glass rim in chocolate, add some cream or try a hazelnut liqueur…
