Perfect Espresso Martini Recipe - Crazy for Crust (2024)

FAQs

How to get creamy top on espresso martini? ›

Add the chilled espresso, vodka, heavy cream, and simple syrup. Shake forcefully for at least 15 seconds. Strain into the chilled martini glass, shaking all the foam out toward the end. Top the creamy espresso martini with your garnish of choice.

Why is my espresso martini not creamy? If you're not getting a creamy texture, it could be that your espresso is un-frothed.

Egg White

Shaking the egg denatures the proteins, and the air that is incorporated while you shake results in a nice foam that holds up well in your co*cktail. If you're sensitive to the taste and aroma of egg, we recommend only using half an ounce.

Temperature. It is a crucial variable to guarantee the appearance of the foamy layer of the espresso. In general, an excessively high or low temperature in the espresso machine will cause the crema to disappear faster. We recommend a temperature of between 185 and 198 degrees Fahrenheit to ensure a stable crema.

Most co*cktail bartenders have the same pet hate: making Espresso Martinis. While they might seem like a simple enough drink, they're actually a bit of a chore because of the need for a fresh shot of espresso from an espresso machine. Bartenders are busy, and they don't have time for that.

Freshly roasted beans produce more crema, and that's because when coffee beans are left for too long, they start to lose their carbon dioxide content (degassing). For a rich, velvety crema full of flavour, make sure you grind the beans just before you're about to brew your coffee.

Is Baileys or Kahlua better for espresso martini? We're making this creamy espresso martini with Baileys liqueur to get that creamy flavor! But one benefit of Kahlua is that it provides an espresso martini recipe with rich coffee flavor. So to get that flavor, I recommend using Bailey's Espresso Creme flavor!

The liquor base for an espresso martini co*cktail is vodka. We recommend choosing a premium unflavored vodka made with the finest ingredients to help the drink truly shine. The drink also incorporates a coffee liqueur.

Shaken, not stirred

We then 'dry shake' (shake without ice) for 10 seconds to mix the ingredients and cool the espresso a little. Add the ice then shake for a further 10-20 seconds. When shaking, it's important to move the shaker up and down, as well as front to back to properly mix all the ingredients.

Steam milk until it has a velvety texture, creating a layer of microfoam. Pour the microfoam over the espresso, creating a small amount of foam on top to make a delicious macchiato.

What is the layer of foam on espresso? ›

Crema is the name for the layer of foam that lies on top of your espresso. Not only does it look tasty, but it also says something about the espresso in front of you.

So if the froth and/or foam is VERY important to you, you will have to either use a high-end espresso machine with a real boiler, or you'll need to use a steam unit on your stovetop.

EGG WHITE OR ALBUMIN

Egg white will give a mousse-like texture to the foam which perhaps works best with co*cktails. It's one of the most stable and fluffy foams that is easy to execute. A good alternative to use is albumin which is powdered egg.