I did a google and got some idea, but I’d like to get “ real” people opinions other than some faceless website. 
 

soooo what the best way to make an espresso martini 

 

cheers 

For the best in Australia (lol) -

 

1 shot fresh espresso (hot, not cold)

1 shot sugar syrup (if you have sugar in your coffee, otherwise leave out)

1.5 shot Mr. Black espresso liqueur

1.5 shot vodka

1 shot white creme de cacao

 

Shaken hard with ice, double strain into a glass for thick crema.

Edited June 4, 20223 yr by Kaynin

60ml of double ristretto (chilled) a few hours before

30ml rich simple syrup

2 shot Mr. Black espresso liqueur

2 shot lamington vodka from wild flower distillery

 

shake over ice, double strained, garnish with 3 coffee beans and fine grated chocolate if you like.

 

Edited June 4, 20223 yr by Xecuter

Here is the recipe for a espresso martini that is made at fine dining restaurant Pendolino in Sydney, there is a lot more going on taste wise than your run of the mill versions.

 

The guy that came up with this version was a Italian barman who was working at Pendolino, he had come second in the International Barman of the Year Competition .......I've got a few other recipes of his when he was working in Australia.......this guy really new his stuff.

 

30ml espresso coffee. Make sure it has plenty of Crema on top, you can put the espresso cup in fridge to chill while getting other ingredients together, this stops the ice from melting which otherwise will water down the cocktail.

The type of coffee you use can make a BIG different, traditionally Espresso coffee is very bitter, and that's the type you want for the cocktail

 

30ml Knocklofty Dark Khavi Coffe Liqueur - Made in Tasmania, this is not very sweet as the other liqueurs in the recipe, and quite watery in comparison, other places apart from the link below have it as well if you do a search.........If you try and replace this with Khalua [Try NOT to ] expect a lot sweeter and not as complex coffee flavour to the cocktail

https://www.mybottleshop.au/knocklofty-dark-khavi-tasmanian-coffee-liqueur-700ml

 

30ml Vodka

 

5ml Strega liqueur - This is a classic Italian, lightly herbal vanilla based Italian liqueur - It's what you see them drink in The Godfather movie ....I love this stuff neat and have been drinking it for longer than I can remember.

https://www.danmurphys.com.au/product/DM_95678/strega-liquore-700ml?isFromSearch=true

 

10ml Tuaca Liqueur - very subtle Italian vanilla based liqueur.

https://www.danmurphys.com.au/product/DM_907715/tuaca-700ml

 

10ml Sugar syrup.

 

Place all ingredients in cocktail shaker half filled with Ice, add Espresso last, making sure you get all the Crema.

 

Shake thoroughly, double strain through fine mesh tea strainer into a couplet glass [Straining through a fine mesh makes the Crema silky smooth and thick, making it float on the top of the cocktail, miss this step and the crema can collapse because it has collected the tiny shards of ice when you shook the cocktail, losing the creamy finish ], garnish with 3 coffee beans.

 

 

 

 

Edited June 4, 20223 yr by Tweaky

12 hours ago, Xecuter said:

2 shot lamington vodka from wild flower distillery

 

 

Interesting, sounds tasty!

1 hour ago, Tweaky said:

you can put the espresso cup in fridge to chill while getting other ingredients together, this stops the ice from melting which otherwise will water down the cocktail.

 

 

I used to do this, but changed to adding the espresso hot based on another recipe that I read.  I add it to the shaker last and have never found it to melt the ice.  It pretty much chills straight away.  Worth trying if you haven't. 

KISS recipe for 1.

 

Cocktail shaker 3/4 full of ice 

1 nip of hot espresso coffee 

1 nip of vodka

Just under 1 nip of kahlua

 

Shake vigorously and pour.

 

Drink

Edited June 4, 20223 yr by metal beat

My hack approach, nothing fancy.

 

I have to use a stove top moka. 1 "Italian" serves/cups per drink. Brew n add to a heavy glass pre chilled in the freezer. My glass locks nicely into the steel shaker. Vodka n large block ice to fill the shaker. I make 5cm³ blocks for this. I drizzle honey over the ice (maybe it thermo buffers the ice I tell myself). Dash of vanilla. 

 

Coffee goes in an shake it baby. 

 

Bonus tip: just pure moka coffee with ice in the shaker will yield a surprising amount of thick fluffy mousse, great for ice coffees.

 

Pour into chilled Martini glasses. Spoon a nice layer of foam over the black. Garnish with sprinkle of ground coffee.

Enjoy

1 is probably enough, 2 is too many, 3 is not enough!

 

Not going to win awards but I dig it n get requests even 

Gotta love the amount of us talking face slapping cocktails pre-10am on a Sunday morning.

Nothing to see here

38 minutes ago, wasabijim said:

Gotta love the amount of us talking face slapping cocktails pre-10am on a Sunday morning.

Nothing to see here

 

love it too

 

cocktail mad here, but never done an espresso martini...

 

wife has banished our machine here.. but i might sneak it back out for this one day  

1 hour ago, betty boop said:

 

love it too

 

cocktail mad here, but never done an espresso martini...

 

wife has banished our machine here.. but i might sneak it back out for this one day  

 

I used to think cocktail making was a very basic thing once you had a recipe [Which it can be], but I've also learnt that changing tiny little steps, and the choice of ingredients used [even if they might seem interchangeable ] do make a HUGE difference to what you end up with.

 

A classic example of this was when the Italian barman who gave me the espresso martini recipe showed me the difference when making a Gin base Martini, using exactly the same two ingredients and the same amounts.

One he placed in a glass of ice and stirred the ingredients together, the other he shook them together in a cocktail shaker.

They tasted vastly different.

I'd heard of "Bruising Gin"before and thought it sounded like a load of pretentious crap, it's not.

 

Same thing when making a Negroni, same three ingredients Gin, Campari and Rosso Vermouth in equal amounts.

One you get a orange peel and hold over the glass, pinch together to get the oil out of the orange peel, then stir in for about a minute.

The second doing the exactly the same thing, but holding a lite cigarette lighter over the glass when you go to pinch the orange peel, the oil from the orange peel will light up as it hits the top of the Negronio, caramelizing in the process, mix for one minute, the difference in taste is absolutely huge

On 05/06/2022 at 9:41 AM, wasabijim said:

My hack approach, nothing fancy.

 

I have to use a stove top moka. 1 "Italian" serves/cups per drink. Brew n add to a heavy glass pre chilled in the freezer. My glass locks nicely into the steel shaker. Vodka n large block ice to fill the shaker. I make 5cm³ blocks for this. I drizzle honey over the ice (maybe it thermo buffers the ice I tell myself). Dash of vanilla. 

 

Coffee goes in an shake it baby. 

 

Bonus tip: just pure moka coffee with ice in the shaker will yield a surprising amount of thick fluffy mousse, great for ice coffees.

 

Pour into chilled Martini glasses. Spoon a nice layer of foam over the black. Garnish with sprinkle of ground coffee.

Enjoy

1 is probably enough, 2 is too many, 3 is not enough!

 

Not going to win awards but I dig it n get requests even 

Definitely go with the moka pot approach. And we make it for two...so:

90ml coffee

90ml standard gin (Gordons, Ink, Hemp, OriGINal) or 90ml Jimmy Rum's Silver (clear cane spirit)

60ml Kahlua (or Tia Maria if you like it a bit sweeter - we don't)

6 beans

Ice

Shaker

 

We make sure the coffee is cooled to at least room temperature, otherwise you get far too much water from melting ice. Shake all the liquid ingredients in the shaker first until you've got a reasonable froth (crema?) going. Then add about the same again of ice and shake for about 15-20 seconds. Strain into two glasses and flip three beans apiece onto the 'head'.

Start a second moka pot (you know you'll want another!) and enjoy...

 

If made with cane spirit, apparently it's an 'espresso rumtini'!

Couple recently tried at Perth bars - goodytoos  and The Volstead Lounge, volstead was better but both seemed overly cold when served?