Many espresso martinis are just Black Russians with a shot of espresso thrown in. To be a true espresso martini, per martini purists, it must have gin in it. So here’s how to make a true espresso martini with the best of flavor gin has to offer (gin sans a rubbing alcohol aftertaste).
To a cocktail shaker add:
ice (about half full),
1 oz gin (I used Tanqueray),
1 oz Kahlua coffee liquer,
1 oz vodka
1/4 teaspoon sweet vermouth (avoid dry)
1 1/2 oz brewed espresso.
Shake then strain into a chilled martini glass.
What softens the strong alcohol aftertaste of the gin and adds a bit of sweetness seems to be the Kalhua and the sweet vermouth. If you like sugar in your espresso, add a splash of simple syrup.
I’m not a gin drinker. That this martini tastes so good is surprising to me. I can taste an almost floral taste of the gin. It definitely adds depth, a pleasant body, to the vodka/Kalhua combination. The 1:1:1 ratio of gin, Kahlua, and vodka keeps the gin from overpowering the martini while still providing the kick of a 3:1 ratio of gin to vermouth in a traditional martini.
Next up, I will make a TRUE Apple martini (gin, Calvados, vodka, sweet vermouth, apple juice) …