Espresso Martini

Has anyone else found that their intake of both caffeinated and alcoholic beverages have increased substantially during the last 12 months?  It might just be me, but I’m pretty sure that most of us have found the need to imbibe more frequently that we used to (it’s just me isn’t it?).  Now, although I don’t condone drinking to excess (please do drink responsibly people), I do endorse the mixing of caffeine and alcohol, especially when it’s in the form of an espresso martini.

The espresso martini, or the ‘vodka espresso’ cocktail as it was originally known, was invented in 1983 by Dick Bradsell when he worked at the Soho Brasserie.  It has been a staple in cocktail bars and restaurants ever since, and it certainly is one of the more popular cocktails at Copper & Ink.  It’s quite possibly my favourite cocktail to both make and drink and I think it always looks so elegant.  As with most cocktails, the base ingredients you use are what elevate it, and I believe that the ingredients I use in mine make for a really special drink.   Ethical and tasty?  What more could you ask for?!

Serves 1

Ingredients

• 50ml coffee (I use a freshly made double espresso made with Cafe Direct coffee)
• 25ml coffee liqueur (I use Fair cafe)
• 50ml vodka (I use Black Cow*)
• Brown sugar
• 3 coffee beans to garnish

Method

1. Add the coffee to your cocktail shaker and sweeten to your liking (I usually add just 1 teaspoon of sugar)
2. Next, add in the coffee liqueur and vodka to your shaker and fill with ice
3. Shake, shake, shake!! (The trick here is to listen and feel when it’s ready; you’ll hear the sound of the ice changing as it starts to break down and begin to add that fantastic crema to your martini and the outside of the shaker will be super cold - you want it to be almost to the point where you can’t really touch it any longer)
4. Double strain into a chilled coupe or martini glass and garnish with the coffee beans

*This vodka is made from milk, so if you are vegan or have a dairy allergy, you will want to use an alternative