Frozen Espresso Martini
In this fun twist on the enormously popular espresso martini, we freeze freshly brewed espresso into ice cubes, then whirl them in a blender with coffee liqueur and vodka. So easy to make. It’s the perfect cooler for a summer brunch or happy hour and great for after-dinner sipping. You’ll need to freeze the ice cubes for about 4 hours before preparing the cocktails, so plan accordingly.
Ingredients
- 4 fl. oz. (120 ml) freshly brewed dark roast espresso (about 4 shots), cooled, plus 12 beans for garnish
- 4 fl. oz. (120 ml) coffee liqueur, such as Kahlúa
- 4 fl. oz. (120 ml) vodka or blanco tequila
Directions
Pour the espresso into an ice cube tray; the espresso will fill about half of the tray. Freeze until solid, about 4 hours.
Place 4 martini glasses in the freezer to chill for about 1 hour before serving.
In a blender, combine the frozen espresso cubes, the coffee liqueur and vodka and blend until smooth. Pour into the chilled glasses. Garnish each glass with 3 espresso beans and serve immediately. Serves 4.
Williams Sonoma Test Kitchen