Espresso Martinis are quite popular these days. Maybe it’s the slight jolt from the caffeine in combination with alcohol that creates some sort of balance for people? I just think it’s because they are so tasty to sip on at almost any occasion. This Orange Espresso Martini recipe is my version of one delicious cocktail with hints of citrus and coffee with a creamy finish.
Fresh espresso is a must in an espresso martini. A freshly brewed shot cooled to almost room temperature is a great start, followed by lots of ice, tequila instead of vodka, and Cointreau for a big orangy bump. I love the combination of coffee and orange — it’s the adult version of chocolate with orange, but in cocktail form.
A splash of cream takes this drink over the top and a quick shake after you strain the ice, gives it a frothier finish. Top with a orange peel and three coffee beans for good luck.
Ingredients
1 shot espresso, cooled – about 3 ounces
2 ounces silver tequila
1 ounce Cointreau
3 shakes of orange bitters, or any variety
1 teaspoon cream
lots of ice
1 orange peel
3 coffee beans, optional
(Makes 1 Cocktail)
To Prepare:
- Brew one shot of espresso and allow to cool to almost room temperature.
- In a beaker or large glass, add ice half way up sides, tequila, Cointreau and bitters, swirl several times.
- Strain from ice into cocktail shaker. Add cream, stir or swirl to combine.
- Shake, shake, shake, until frothy. Pour into martini glass.
- Twist orange peel and rub around rim of glass. Top with coffee beans. Enjoy!
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