For her riff on the perennially popular espresso martini, bartender Lauren Paylor uses both brewed espresso and coffee-bean infused vodka, plus a garnish of chocolate-covered espresso beans. The result is a smooth cocktail with a pleasant bite that can be served during happy hour or as an after-dinner drink.
To make your own simple syrup, in a measuring cup, stir together 1/4 cup (2 oz./50 g) superfine sugar and 1/4 cup hot water (2 oz./60 ml) until dissolved. Let the syrup cool to room temperature before using.
Prep Time
5 minutes
Cook Time
0 minutes
Servings
1
Ingredients
1.5 oz. (45 g) coffee bean-infused vodka, I use Ketel One (Seedlip Spice is a non-alcoholic option)
1 oz. brewed espresso, I use Nespresso
1/2 oz. simple syrup
Chocolate-covered espresso beans, for garnish (optional)
Directions
Pour the vodka, espresso and simple syrup into a mixing glass two-thirds full of ice cubes. Stir well. Strain into a chilled stemmed cocktail glass, such as a Nick and Nora glass. Garnish with a few chocolate-covered espresso beans and serve immediately. Serves 1.
