In honor of National Coffee Day I'm sharing my Espresso Martini recipe! This drink has never been my go-to order in the past, but after getting some pointers recently from Michter's Head Bartender, Dallas White, at the annual Bourbon Women Siposium, I decided to try my hand at it. Ever since I've fine-tuned this recipe, I find myself unexpectedly craving it.
I chose Elijah Craig Small Batch in this recipe, but you could use any bourbon around 100 proof, or vodka if you prefer. I like the Elijah Craig because Heaven Hill's higher malted barley content lends slightly chocolatey, earthy, and nutty notes to the bourbon which I think works really well with the coffee and bitters in this cocktail.
Much like your favorite fancy drink from any cafe, I think like the homemade brown sugar vanilla simple syrup really brings this drink together. It's easy to make and takes only a few minutes, but you can always substitute for regular simple syrup if you don't have the ingredients to whip this up.
Makes 1 drink
- 1.5 oz. bourbon (or vodka, if you prefer)
- 1/2 oz. coffee liqueur (I use Mr. Black)
- 1/2 oz. brown sugar vanilla syrup (recipe below)
- 1.5 oz. espresso or cold brew concentrate
- 2 dashes chocolate bitters
- 2 dashes black walnut bitters
- Optional: cocoa powder, shaved chocolate, or espresso beans for garnish
1 Add all ingredients to a cocktail shaker
2 Add ice and shake until well chilled
3 Strain into a martini or coupe glass. Optional: chill the glass ahead of time
4 Finish with the garnish of your choice
Brown Sugar Vanilla Simple Syrup
- 1 cup brown sugar
- 1/2 cup water
- 1 Tbsp vanilla extract (not immitation)
1 Add the brown sugar and water to a small pot and place on the stovetop over medium heat
2 Remove from heat once the sugar is fully dissolved, before reaching boiling
3 Add the vanilla and stir
4 Allow to cool completely. Store in a sealed container in the fridge for up to 1 week
Did you make this recipe? Let us know!