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Our top espresso martini recipes: because no one should have to choose between coffee and gin!
Jul 22, 2020
As the old saying goes, “I drink coffee until it’s time to drink gin” - well not any more! Here at Craft Gin Club we like to think we can have our cake and eat it too. Enter: the espresso martini.
This classic cocktail is a traditional after-dinner digestif and a mainstay on the cocktail happy hour circuit - equal parts rich, punchy and delicious! Whilst usually made with vodka, we think it pairs brilliantly with our favourite juniper spirit, and spice-led gins work particularly well here by uplifting the bitter notes of coffee.
How do I get a foamy layer on my espresso martini?
The most important thing here is to make sure you’re using proper espresso such as from a nespresso machine, as the oils from the caramel layer of crema that forms under the pressurised coffee machine is essential to creating lovely froth (but see our gingerbread espresso martini recipe below for a neat trick using cream instead!)
Give the espresso time to cool down before adding to your shaker, and be sure to use plenty of ice to keep the temperature cooler and prevent any dilution - no one wants a watery coffee! Finally be sure to give it plenty of welly on the shaking (just think of it as arm day) to aerate the coffee as much as possible. And there you have it! Bar worthy espresso martinis that will impress all of your friends next cocktail hour.
How to make an espresso martini:
Classic Gin Espresso Martini
50ml gin
30ml fresh espresso
15ml coffee liqueur
Coffee beans, to garnish
Pack a cocktail shaker with ice and add your ingredients. Shake for 10 to 15 seconds and strain into a martini glass. Garnish with coffee beans and enjoy!
You can also make this Gin-spresso Cocktail in 1, 2, 3 with our Ginspresso Martini Cocktail Syrup…
Now that you’ve mastered the classic.. try our 5 favourite flavoured twists!
If you’re a dirty chai latte lover, this spice spiked espresso martini is the drink for you! The creamy blend of coffee and gin is warmed up with a sprinkling of cinnamon and chai spices. Grab a blanket and snuggle up by the fire with one of these as the chilly nights set in!
Dirty Chai Espresso Martini
Serves 2
50ml espresso
100ml gin
20ml irish cream, such as Baileys
20ml coffee liqueur
25ml chai syrup*
100ml milk
Cinnamon
Sugar
Make your espresso shot and leave to cool. Rim two martini glasses with a mix of cinnamon and sugar. Add the gin, irish cream, coffee liqueur, spiced syrup and milk to a shaker packed with ice, then shake and strain into the glasses. Pour half the espresso over each drink, then sprinkle with cinnamon to serve.
*Instead of a store bought spiced syrup, you can make your own by steeping 6 chai teabags in a saucepan of 500ml of hot water from the kettle, for 10-15 minutes. Remove the teabags and stir in 400g of light brown sugar, then gently heat for 10 minutes until the sugar has dissolved. Allow to cool before using.
Salted Caramel Espresso Martini
This decadent twist on the classic is equal parts salty and sweet making it a total crowd-pleaser.
50ml gin
10ml coffee liqueur
1 tsp salted caramel sauce
30ml espresso
Chocolate curls (or shavings), to garnish
First add gin, coffee liqueur, and ice to your cocktail shaker. In a separate jug, combine the salted caramel sauce and warm espresso and stir together. Add this salted caramel mixture into your cocktail shaker and shake well before straining them into a martini glass. Garnish with chocolate curls.
Biscoff Espresso Martini
Combining your favourite biscuits with one of your favourite cocktails really is a good idea! Biscoff fans, don’t miss this recipe…
30ml gin
30ml coffee liqueur
15ml caramel syrup
30ml espresso
1 tbsp Biscoff spread
Crushed biscuits, to garnish
Put the Biscoff spread into your cocktail shaker, then add your espresso coffee and stir. Next add your coffee liqueur, gin and ice. Shake for 10 to 15 seconds and strain into a Martini glass. Garnish with crushed biscuits and coffee beans.
Gingerbread Espresso Martini
An indulgent, festive twist on the classic, with the inclusion of sweet, spicy gingerbread syrup in place of coffee liqueur, real cream (for an Irish coffee-style topping) and an aromatic sprinkle of Christmas spice!
35ml gin
15ml gingerbread liqueur
10ml coffee liqueur
5ml simple syrup
25ml espresso
30-40ml double cream, to top
Shaved chocolate or nutmeg, to garnish
Fill a cocktail shaker with ice, then add your gin, gingerbread liqueur, coffee liqueur, simple syrup and espresso. Shake well. Strain into a martini or coupe cocktail glass. Remove the ice from your shaker and rinse, then add the cream and shake for a minute, so it goes a little frothy. (That bit is optional!) Gently pour your cream over the back of a teaspoon so it floats on top of your drink. Sprinkle with a little shaved chocolate or ground nutmeg (cinnamon or ginger will also work here). Serve immediately!
Cherry Espresso Martini
You’ve tried dark chocolate and cherry, right? Well, this is a similar sort of taste sensation: the earthy, and yes, almost chocolatey flavours of coffee marrying perfectly with the juicy, rich cherry notes and the sweet, fruity alcohol. The syrup from a jar of maraschino cherries works perfectly in place of flavoured syrup.
50ml gin
10ml coffee liqueur
10ml cherry syrup
25ml espresso
Combine all your ingredients in a cocktail shaker with ice. Shake and strain into a Martini glass to serve.
