Credit goes to Bouchon Las Vegas, the first place where I had an impeccable version of the drink. At its best, an espresso martini should be nutty and ever-so-slightly bitter, offset by a little sweetness. It should have an impossibly silky-smooth finish.
I've been making an awful lot of them at home lately; when my stomach's not in the mood to digest cream, I'll substitute soy-based creamer, which works like a charm. For the incredibly basic, two-part recipe, keep reading.
2 ounces espresso vodka, such as Van Gogh Double Espresso
2 ounces cream or milk
3 roasted coffee beans, for garnish (optional)
- Pour vodka and cream or milk into a shaker filled with ice. Shake vigorously and strain into a martini glass. If desired, garnish with coffee beans.
Makes 1 drink.
- Cocktails, Drinks
- North American