Espresso Martini Cocktail Food

ESPRESSO MARTINI

Steps:

• Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.
• Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.
• Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.
• Strain into the chilled glasses. Garnish each one with coffee beans if you like.

ESPRESSO MARTINI

Steps:

• Gather the ingredients.
• In a cocktail shaker filled with ice, pour the vodka, coffee liqueur, crème de cacao, and espresso. Shake very well to achieve the characteristic frothy texture on top.
• Strain into a chilled cocktail glass . Garnish with coffee beans. Serve and enjoy.

ESPRESSO MARTINI

Steps:

• Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.
• Strain into a chilled cocktail glass.
• Garnish with 3 coffee beans.

ESPRESSO MARTINI

Steps:

• Add all ingredients into a cocktail with plenty of ice.
• Shake until well-chilled.
• Strain into a chilled coupe glass.

ESPRESSO MARTINI

Steps:

• Add all ingredients to cocktail shaker with ice. Shake vigorously. Strain into coupe glass.

ESPRESSO MARTINI COCKTAIL

Steps:

• Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

ESPRESSO MARTINI RECIPE WITH VODKA AND BAILEYS

Steps:

• First fill a martini shaker full of ice. Then pour in the Espresso, Vodka and Baileys.
• Shake the martini shaker well and pour into a martini glass along with some of the ice.

ESPRESSO MARTINI

Steps:

• Brew the coffee and let it cool completely.
• Add ice to a cocktail shaker then add the cooled coffee, simple syrup, kahlua and vodka.
• Shake very hard so the foam is formed then strain it quickly into a martini glass. Top with coffee beans, serve.

ESPRESSO MARTINI RECIPE

Steps:

• Add ingredients into a cocktail shaker filled with ice and shake vigorously for at least 20 seconds.
• Strain into a martini glass, spooning extra foam from the cocktail shaker on top.
• Garnish with coffee beans.

ESPRESSO MARTINI COCKTAIL FANCIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the liqueur. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.
• Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.
• When the cake is cold, slice off the top so it's flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the liqueur and sit dipped-side up. Put a tiny dot of chocolate spread on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.
• For the icing, mix the espresso powder with 1 tsp water to dissolve, then mix with the fondant icing sugar and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Decorate with a drizzle of melted chocolate and a chocolate- covered coffee bean. Serve in cake cases, if you like. Will keep for two days in an airtight container. Why not also try our piña colada and strawberry daiquiri fancies?

ESPRESSO MARTINI

Steps:

• STEP ONE Shake over ice. STEP TWO Strain into a martini glass.

ESPRESSO MARTINI COCKTAIL RECIPE | BOLS

Steps:

• Pour all the ingredients into a cocktail shaker and fill it with ice cubes. Fine strain the Espresso Martini into a into pre-chilled martini or coupe glass. Garnish with three coffee beans.Master Bartender tip: Replace 10ml Sugar Syrup with 10ml Bols Vanilla liqueur for a smooth finish.
• Variation 1: Give your Espresso Martini notes of wood and chocolate by using Bols Barrel Aged Genever instead of Bols Vodka. Variation 2: Use Orgeat syrup with almond notes instead of sugar syrup and add an extra dimension to this cocktail. You can also try hazelnut syrup or even agave syrup.

ESPRESSO MARTINI

Steps:

• Chill 2 martini glasses.
• Combine the vodka, coffee liqueur, espresso and creme de cacao in a cocktail shaker with ice and shake until chilled and frothy. Strain into the chilled glasses and garnish with 3 coffee beans per drink.

ESPRESSO MARTINI

Steps:

• For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)
• Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill.
• Once the syrup has cooled, fill a cocktail shaker with ice. Pour over the vodka, coffee liqueur, 10ml/2 teaspoons of your sugar syrup and the hot espresso.
• A 'long, hard shake' is required here to combine all ingredients. Shake vigorously for 10-15 seconds until the shaker is really cold on the outside. This will ensure a good crema on your drink.
• Strain the espresso martini into the chilled glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don't have a strainer, a kitchen sieve will work just as well. Garnish with the coffee beans, if you like.

ESPRESSO MARTINI

Steps:

• In a cocktail shaker, one-half full of ice, combine the vodka, coffee liquor, espresso and simple syrup. Shake very well, until a layer of foam develops on the surface of the liquid.
• Pour into a chilled coupe or martini glass and top with 3 coffee beans to garnish, it desired. Serve immediately.

ESPRESSO MARTINI

Steps:

• Fill a shaker with ice cubes.
• Add 1⅓ parts Absolut Vodka.
• Add ⅔ part kahlúa.
• Add ⅔ part espresso.
• Shake.
• Strain into a cocktail glass.
• Garnish with coffee beans.