Like it or not, there’s no denying the popularity of the Espresso Martini. Created by the late and internationally renowned bartender Dick Bradsell, the pharmaceutical stimulant is seen everywhere from pubs to restaurants and high end cocktail bars.
While some may call it the new vodka-lime-and-soda, others are coming up with creative recipes and putting the caffeine libation on tap.
There are many iterations of the Espresso Martini, including recipes with Mr Black Coffee Liqueur so for this cocktail, we went straight to the source.
During a visit to Distillery Botanica where the coffee liqueur is made, we asked Distiller Philip Moore how he enjoys his Espresso Martini. Aside from the usual ingredients – espresso, vodka, Mr Black – he likes to add a fruity single malt whisky from Speyside. Here’s his recipe on how to make Moore’s Espresso Martini.
Moore’s Espresso Martini Recipe
Recipe by Philip Moore, Distillery Botanica
- 25 ml Mr Black Coffee Liqueur
- 12 ml espresso
- 20 ml vodka
- 10 ml single malt whisky, such as a fruity Speyside
- 5 ml sugar syrup
- thumb knuckle of orange zest
Glassware: Martini glass
In a cocktail shaker, add all ingredients over ice and shake it 60 times until very cold. Strain into a chilled Martini glass.
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