Espresso Martini
Dive into a delightful twist on the classic espresso martini, featuring icy cold espresso blended with rich, velvety vanilla panna. This indulgent cocktail combines the boldness of coffee with a silky smooth finish, making it the perfect pick-me-up for any occasion. Shake it up, pour it down, and savor every sip of this irresistible treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a lemon peel
🥛Dairy & Eggs(1)
- some good quality heavy cream
🫙Pantry Staples(3)
- some of my powdered sugar that I usually store my vanilla beans in
- the seeds of a vanilla bean
- some of that vanilla powdered sugar
🧂Spices & Seasonings(1)
- some sea salt
📦Other(1)
- strong cup of coffee
👨🍳 Instructions
- 1
Make a strong cup of coffee using your favorite mocha pot.
- 2
Pour hot espresso over powdered sugar and place it in the freezer to freeze.
- 3
For the panna, whip heavy cream with vanilla powdered sugar, vanilla bean seeds, and sea salt until desired consistency.
- 4
Assemble in frozen rocks glasses with iced espresso, lemon peel, and panna.
💡 Pro Tips
- ✓Chill your espresso to exactly 35-40°F before mixing because hot coffee will melt the ice too quickly and create a watery, under-diluted cocktail.timing35-40°F
- ✓Use a 2:1:1 ratio of vodka to coffee liqueur to fresh espresso for optimal balance, as this maintains the coffee's oils while preventing over-dilution.technique2:1:1 ratio
- ✓Shake vigorously for exactly 15-20 seconds to create the signature foam layer - the lecithin in coffee acts as a natural emulsifier when properly agitated.timing15-20 seconds
- ✓Double-strain through a fine mesh to remove coffee grounds and ice chips, which would otherwise break down the foam and muddy the texture.technique
- ✓Use coffee beans roasted within 7-14 days for espresso because oils are at peak extraction without being oxidized, creating better crema transfer to the cocktail.ingredient7-14 days
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Espresso Martini
Dive into a delightful twist on the classic espresso martini, featuring icy cold espresso blended with rich, velvety vanilla panna. This indulgent cocktail combines the boldness of coffee with a silky smooth finish, making it the perfect pick-me-up for any occasion. Shake it up, pour it down, and savor every sip of this irresistible treat!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a lemon peel
🥛Dairy & Eggs(1)
- some good quality heavy cream
🫙Pantry Staples(3)
- some of my powdered sugar that I usually store my vanilla beans in
- the seeds of a vanilla bean
- some of that vanilla powdered sugar
🧂Spices & Seasonings(1)
- some sea salt
📦Other(1)
- strong cup of coffee
👨🍳 Instructions
- 1
Make a strong cup of coffee using your favorite mocha pot.
- 2
Pour hot espresso over powdered sugar and place it in the freezer to freeze.
- 3
For the panna, whip heavy cream with vanilla powdered sugar, vanilla bean seeds, and sea salt until desired consistency.
- 4
Assemble in frozen rocks glasses with iced espresso, lemon peel, and panna.
💡 Pro Tips
- ✓Chill your espresso to exactly 35-40°F before mixing because hot coffee will melt the ice too quickly and create a watery, under-diluted cocktail.timing35-40°F
- ✓Use a 2:1:1 ratio of vodka to coffee liqueur to fresh espresso for optimal balance, as this maintains the coffee's oils while preventing over-dilution.technique2:1:1 ratio
- ✓Shake vigorously for exactly 15-20 seconds to create the signature foam layer - the lecithin in coffee acts as a natural emulsifier when properly agitated.timing15-20 seconds
- ✓Double-strain through a fine mesh to remove coffee grounds and ice chips, which would otherwise break down the foam and muddy the texture.technique
- ✓Use coffee beans roasted within 7-14 days for espresso because oils are at peak extraction without being oxidized, creating better crema transfer to the cocktail.ingredient7-14 days