A unique and different twist on a popular classic, the Gin Espresso Martini is a fun and fabulous option at brunch.
Last summer, there was one particular Sunday that I was completely on my own, except for the cat. As Mr. Darcy whiled away the morning in front of the television, mesmerized by the rivalry between Popeye and Bluto, I paced back and forth in the kitchen, scratching my chin and wondering what I’d make myself for breakfast. The hour was getting late, and lunch would soon be upon us. Maybe a homemade brunch, with a little tipple on the side, would be the perfect meal to feed my laid-back vibe and cool exterior.
So I got to whisking some eggs and popping some crusty fresh bread from Porto’s into the toaster. The Southern California sun poured through the windows, filling the whole space with a golden, bright aura. I had a little music playing as the bacon sizzled, some Roy Ayers to put a smile on my goofy face. Then I started to get a little thirsty. What’s a brunch without a Mimosa, right? So I checked the fridge. I had orange juice, but was out of bubbly. I did have some freshly brewed espresso and Coffee Liqueur that I whipped up a few days ago… So why not an Espresso Martini?
But then another disappointment… I was out of vodka. Sometimes, when you use a spirit sparingly, you might not notice when the bottle has been depleted. But I love gin, and always have a few different varieties on hand. And today’s recipe is what I ended up with on that lovely, late morning: a Gin Espresso Martini.
What Is The Best Gin To Use In A Gin Espresso Martini?
I’m going to suggest that you don’t use a London Dry in this cocktail. The juniper-forward and herbaceous notes clash with the flavors of the coffee, in my opinion. When I’ve made Espresso Martinis with a London Dry, the flavors feel separate, fighting for dominance. I prefer a cleaner or sweeter tasting spirit, like an Old Tom gin. Something like Prairie or Gray Whale works nicely, too, with the latter’s seaside botanical infusions lending a soft freshness to each sip.
Ingredients
- 1 ounce freshly brewed espresso cooled
- 1 1/2 ounces gin
- 1 1/2 ounces coffee liqueur like Kahlúa
- 1/2 ounce simple syrup
- 3 coffee beans to garnish
Instructions
- Brew your espresso using your preferred method. Let it cool completely before using to avoid melting the ice.
- Add the cooled espresso, gin, coffee liqueur, and simple syrup in a cocktail shaker filled with ice.
- Shake for about 30 seconds until you get a foamy top.
- Strain into a chilled martini glass. Garnish with 3 coffee beans and serve immediately.
Nutrition
WHAT GLASSWARE AND GARNISH ARE USED?
For an extra smooth, cold and crisp sipping experience, chill your martini glass in the freezer for up to 30 minutes before pouring. Garnish the top of your drink with a few espresso beans.
WHAT IS THE BEST ESPRESSO TO USE IN THIS COCKTAIL?
Whatever your preference is in regard to what espresso you like, just make sure it is brewed fresh and chilled before mixing. I love the different styles and flavors available from Nespresso, and my De’Longhi machine is often brewing some strong caffeinated drinks. Lavazza and Illy are also favorites.
Other Espresso Martinis Worth Trying
Once bartender Dick Bradsell crafted the first Espresso Martini in London during the 1980s, he probably had no idea just how popular, trendy and fashionable that cocktail would remain well into the 21st century. And then there are the offshoots of that recipe, further cementing just how influential Bradsell’s creation has become. Check out some of these other espresso-style cocktails, with recipes from Twist & Toast.
- Tequila Espresso Martini – Give your next espresso drink some Southwestern flair.
- Baileys Espresso Martini – Add some Irish cream liqueur for an extra smooth and sweet experience.
- Pumpkin Espresso Martini – A perfect tipple for the autumn months as the leaves fall from the trees.
- Espresso Margarita – An eye-opening version of the summertime favorite.
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