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. 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!) How do I get a foamy layer on my espresso martini? Refine to your desired level of sweetness. 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. Stir light brown sugar into the espresso while still hot to dissolve. Kahlua or coffee liqueur Espresso or strong coffee Where’s the simple syrup Many Espresso Martini recipes have simple syrup, including the official IBA definition. 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.
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