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Espresso Martini in 10 seconds, and without Espresso!
How to get that amazing crema without owning an espresso machine.
If you’re a fan of an espresso martini you might be surprised by how easy they can be to make at home. This drink dates back to 1983 and started off, in fact, having a shot of espresso in it. Espresso, Vodka, and something sweet to cut the flavor.
The coffee liqueur is most frequently Kahlúa. Kahlúa is a rum-based liqueur with actual coffee. At home I keep Leopold Bros. coffee liqueur. It has less sweetness upfront and allows me to control the sugar content of the cocktail a bit better.
For vodka I usually use Tito’s for cocktails, though I am also a fan of Russian Standard Original (black label). They are both inexpensive and have a smooth taste that sits in the background and allows you to enjoy the actual intended flavor of your cocktail.
I make my syrups at 2:1 ratio, so for a “½ part” I actually use ¼ oz pour. This is a common trick in bartending book for a couple of reasons. Yet again allows me to control the cocktail better since there’s less water added with the syrup. Additionally the higher ratio of sugar to water keeps longer in the refrigerator and does not go bad (grow mold). If your simple syrup goes bad — try the 2:1 ratio, but also, just make more cocktails!
Lastly for espresso… If you are like me and do not own an espresso machine, fear not. Get yourself a bottle of (drum roll please) instant coffee. If the concept puts you off, just scroll to the top and take a look at those cocktails I made. If you’ve heard of Coffee Delgado this method takes 3 minutes, but bartenders can do it in 10 seconds.
Most common ratios are:
- 2 pt Vodka
- 1 pt Espresso
- ½ pt coffee liqueur
