Winter Espresso Martini
A wintry take on the espresso martini, with vodka, coffee liqueur and a whisper of cinnamon-vanilla syrup shaken to a silky foam.
Ingredients
- 50 ml vodka
- 25 ml coffee liqueur
- 30 ml fresh espresso — hot, freshly brewed
- 10 ml cinnamon-vanilla syrup — or plain sugar syrup with a pinch of cinnamon
Method
- Brew a fresh shot of espresso and allow it to cool for a minute or two.
- Fill a cocktail shaker with plenty of ice, then add the vodka, coffee liqueur, espresso and cinnamon-vanilla syrup.
- Shake hard for around 15 seconds to build a generous foam.
- Double-strain into a chilled coupe or martini glass.
- Garnish with three coffee beans set on the foam and serve at once.
How to serve
- Glassware
- Stemmed glass
- Serve temperature
- Chilled
- Garnish
- Three coffee beans
The espresso martini is a year-round favourite, but a small measure of cinnamon-vanilla syrup turns it into something distinctly seasonal. The spice rounds out the bitterness of the coffee and gives the drink a soft, festive warmth without tipping it into dessert territory. It is still served properly chilled, with a crisp white crema, but it tastes like winter in a glass.
The secret to that glossy foam is fresh, hot espresso shaken hard over plenty of ice. The heat and the agitation work together to whip air into the drink, so do not skimp on the shake.
Tips
Brew the espresso just before you build the cocktail; a stale or stewed shot will dull the flavour. Chill your glasses in the freezer beforehand so the foam holds its shape. If you like a slightly drier finish, ease back on the syrup by a few millilitres and let the coffee lead.
Variations
Swap the cinnamon-vanilla syrup for a measure of spiced rum syrup, or float a little salted-caramel syrup for a richer pudding-like edge. For a nuttier profile, replace a third of the vodka with a measure of hazelnut liqueur. A fine dusting of grated nutmeg over the foam is an elegant alternative to the coffee-bean garnish.
Frequently asked questions
Why does my espresso martini not foam?
The crema comes from shaking hot, fresh espresso hard with ice. Use a freshly pulled shot and shake vigorously for a good 15 seconds to whip in enough air.
Can I make it without an espresso machine?
Yes. A strong moka-pot brew or a double shot from a capsule machine works well. Avoid instant coffee, as it tends to taste thin.
What makes this version wintry?
A small measure of cinnamon-vanilla syrup adds warmth and a festive spice note that lifts the coffee and coffee liqueur.
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