Guide To Make Easiest Espresso Martini Recipe
You know what’s better than a classic Martini? A Martini made with espresso! And this recipe is exactly how I make my favorite drink. It’s super easy, and it tastes delicious. The best part? Your friends will never know that they’re drinking an old-school drink—they’ll just think it’s delicious.
Ingredients – Espresso Martini Recipe
- Coffee liqueur, such as Amaretto or Kahlua (optional)
1. Place all ingredients into a cocktail shaker along with ice, shake hard and strain into a martini glass
You can use whatever you like in your martini glass, but I recommend using a stemmed cocktail glass.
- Place all ingredients into a cocktail shaker along with ice, shake hard and strain into a martini glass (use the strainer).
- Garnish with three coffee beans if desired
2. Garnish with three coffee beans (optional)
- Garnish with three coffee beans (optional)
You can also use this as a garnish if you want to add some extra flair to your drink. If you don’t have any coffee beans, don’t worry—you can just put them in the glass after pouring the martini over ice.
Learn how to make this classic cocktail easily at home(Espresso Martini Recipe)
A martini is a cocktail made with gin and vermouth, shaken with ice and strained over fresh ice cubes. It’s one of history’s most famous cocktails, but it wasn’t always this way: before 1878 there was no such thing as an “espresso martini” (or any other kind).
The first time we saw this recipe was in 1933 at the Savoy Hotel in London where they served it as an after-dinner drink! Since then, we’ve come to love it because it’s so easy to make—you just need some espresso powder (which can be found at most grocery stores), vodka or gin (I prefer using Absolut), simple syrup for sweetness (which you can make yourself), some orange bitters for flavor complexity if desired; plus ice cubes ready to go when needed.
So, there you have it! The easiest martini recipe ever. Just remember to shake and strain the cocktail, then garnish with three coffee beans for a truly classic drink that will have your friends asking for the recipe. If you’re looking for even more delicious drinks that are easy to make at home, check out our other recipes!
Another Espresso Martini Recipe –
Espresso martini recipe (granita) delivers cooling relief with a buzz
Ingredients – For Espresso Martini Recipe
Espresso Martini Granita
Active time:15 mins
Total time:3 hours
Servings:6 to 7 servings
Active time:15 mins
Total time:3 hours
Servings:6 to 7 servingsComment on this story
Italians may be most famous for gelato, but that creamy dessert has a Sicilian cousin with an equally loyal following, and unlike gelato, you can easily make it at home.
It’s no wonder the granita was born in Sicily, where temperatures can be scorching. Despite having only a few ingredients, this icy dessert delivers lots of flavor, making it ideal to make on a lazy summer day. The classic granita is simply a fruit puree that, as it freezes, is raked with a fork to create sparkling shards of flavored ice you pile high in a bowl.
The next step? Enjoy eating your granita, happily sipping what melts while you eat.
Residents of the Sicilian provinces of Catania and Messina are arguably the most famous granita makers. But this semi-frozen dessert is found all over Italy.
The texture and flavor vary slightly from one location to another. For example, as almonds are one of Sicily’s staple crops, almond granita (granita alle mandorle) is found throughout the island. Other popular flavors are espresso, lemon, pistachio and strawberry, but you’ll also find less common ones, such as kiwi. That’s because the options are limited only by your imagination and, perhaps, by which ingredients are on hand.
Italians love their espresso, and many start their day with it. So it’s no surprise that espresso granita, made with strong, freshly brewed coffee and sugar, is one of the country’s most popular flavors. It provides a quick cool down with the bonus of a caffeine energy boost.
In the summer, Sicilians will often order an espresso granita and dunk a fluffy brioche bun in it for breakfast (yes, dessert for breakfast, isn’t that grand?). It’s also a popular afternoon treat, consumed alfresco with friends. Often, espresso granita is presented with whipped cream beneath and on top for a creamy start and finish.
That’s great for the morning, but what about after the sun goes down? This summer, I decided to get creative and serve my guests an espresso martini granita, a summer cocktail with all the feel and fun of a granita, but with a splash of vodka and Kahlua, too.
Inspired by the popular cocktail, this dessert is so simple, inexperienced cooks with few tools and small kitchens can succeed with this pretty-enough-for-company dessert without breaking a sweat.
In Italy, pastry shops and cafes often rely on a Mantecatore al Bastone mixer, a traditional machine for making granitas that mixes the ingredients while simultaneously freezing and adding air. The results are fluffy, icy magic in a glass.
At home, we can achieve respectable results by simply mixing the ingredients in a shallow tray, which then goes in the freezer, and giving the mixture a periodic fluffing with a fork, to simulate the fancy machine’s process.
Once the icy shards have formed and the granita’s consistency is where you want it, a chilled martini glass, lots of whipped cream and a hot day are all you need to enjoy this lovely, spirited refresher.
Espresso Martini Granita (Espresso Martini Recipe)
Make Ahead: The granita takes about 3 hours to fully set.
Storage: Freeze, covered, for up to 1 week. Before serving, flake again with a fork.
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Ingredients2 cups (480 milliliters) hot espresso (may substitute regular coffee; decaf is okay, too)1/4 cup (50 grams) granulated sugar1/4 cup (60 milliliters) vodka2 tablespoons coffee liqueur, such as Kahlúa1/2 cup (120 milliliters) heavy creamEspresso beans, for garnish (optional)
In a large liquid measuring cup with a spout, stir together the espresso, sugar, vodka and coffee liqueur until combined. Pour the mixture into a 9-by-13-inch dish and transfer to the freezer for 1 hour.
Remove from the freezer, stir with a fork to break up the forming ice crystals and return to the freezer. Check the granita every 30 minutes, scraping with a fork each time, until it becomes icy all over, about 2 hours.
When ready to serve, in a cold, dry bowl, using a handheld mixer (or in a stand mixer bowl with a whisk attachment) beat the heavy cream on high speed until stiff peaks form, about 2 minutes.
Place a few teaspoons of the whipped cream on the bottom of a martini glass (or use another type of glass if you don’t have martini glasses). Spoon the granita on top and top with additional whipped cream. Garnish with a few espresso beans, if using.
Repeat with remaining granita and cream, and serve immediately.
Per serving (about 1/2 cup granita and 1 tablespoon whipped cream), based on 7
Calories: 123; Total Fat: 6 g; Saturated Fat: 4 g; Cholesterol: 24 mg; Sodium: 7 mg; Carbohydrates: 10 g; Dietary Fiber: 0 g; Sugar: 10 g; Protein: 0 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Anna Francese Gass.
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