Nutritional values are estimates per serving
Coffee and vodka had a baby and it's absolutely perfect. Half drink, half dessert. Make two — you'll definitely want them.
A note from us
The frothy top is the signature of a well made espresso martini. To achieve it you need to shake very hard for at least 15-20 seconds until the shaker feels almost painful to hold. The foam comes from the proteins in the espresso being aerated during shaking — not from cream or any other addition.
What you need 🛒
How to make it 👨🍳
Pull a shot of Fresh espresso, cooled and set it aside for at least 5 minutes — hot espresso will not foam properly when shaken.
Put a coupe or martini glass in the freezer to chill while you work.
Fill a cocktail shaker with Ice.
Add the Vodka, Coffee liqueur (Kahlúa), and cooled espresso.
Shake very hard for 20 seconds — the vigour is what builds the thick foam on top.
Double-strain into the chilled glass: hold a fine mesh sieve over the cocktail strainer as you pour. This catches ice chips and keeps the foam intact.
Float the Coffee beans in the centre of the foam.
