Espresso martinis are the perfect pick-me-up after a long day at work. I first perfected this recipe after I was working on a Saturday and needed to perk up before hosting friends that night. I had only ever tried “milky” espresso martinis, and those never sat too well with me. This recipe uses Kahlua instead of Baileys or another milky/sweet liqueur. It gives it the perfect amount of sweetness without overpowering the espresso flavor.
We have a coffee machine that makes espresso, but if you don’t have one, you can also use these Starbucks espresso cans as well.
There are also multiple variations of toppings you can try. I usually just do sifted coffee grounds on top, but we had some whole espresso beans that we used while shooting the pictures for this post. You could also use a dash of cinnamon.
Recipe:
- 2 oz espresso
- 2 oz vodka
- 2 oz Kahlua
Pour all the ingredients over ice and shake well. That’s it! It works best if you can let the espresso cool off before using it, however I have made these plenty of times with hot espresso right out of the machine and it tastes fine and doesn’t become too watered down.
Creatively Catie 