From syrups and creams to foams, liqueurs and lemonade, here’s how to make that go-to coffee cocktail way more interesting.
It’s been called many things. Basic. Overrated. The best cocktail in the world. Regardless of its descriptors, everyone’s love-to-hate, hate-to-love cocktail, the Espresso Martini, is here to stay. And with it comes its many grand, flavoured, elegant off-shoots that we reckon pip the OG.
From switching out spirits, adding different syrups and utilising various new ingredients, here’s how you can ramp up your Espresso Martini from just a frothy vodka-spiked coffee to a complex and interesting cocktail.
Our recipe for the original Espresso Martini calls for coffee liqueur (as well as fresh espresso) – sub this out, and there is a whole world of flavours to explore, as long as you keep it at a similar level of sweetness. You can play it quite safe and opt for a related flavour, like a nut liqueur – Dan Docherty’s walnut liqueur Coffee Up is a great example – or our Tiramisu Martini’s chocolate spin uses dark crème de cacao liqueur.
Alternatively, get a bit daring and try shaking in something bittersweet like an aperitif or amaro. We know, we know, that sounds a little cray cray, but it’s not as off-chops as it seems. Without milk or sugar, what is the primary taste of coffee? Bitterness, so introducing a bittersweet agent to the mix will balance the bitterness of the coffee. An example of this comes from Celestine NY, where Kevin Baird mixed 45mL vodka, 15L coffee liqueur, 15mL cold brew coffee, 15mL of Aperol and a float of 30mL of cream to create his When the Lights Go Out cocktail. The orange flavours of the Aperol bring out the fruit of a cold brew nicely without nudging those subtle flavours out. Or Dzu Nguyen’s Death by Morning, created for Horsefeather bar in San Francisco, which is a strong mix of absinthe, Branca Menta (amaro), coffee liqueur, espresso, sugar and bitters. Definitely not one for the faint of heart.
All these flavours and additives are dependent on what kind of coffee you are using. An espresso shot from the crappy coffee joint down the road isn’t going to be a groundbreaking experience. But if it’s a freshly pulled espresso shot (even if it’s not the highest quality coffee) the texture will be great. In the cases where the coffee isn’t a standout, our suggestion is to mix in some heavier flavours to give it a bit of cover. Things like your coconuts, chocolates, vanilla syrups or even coffee liqueurs. If the espresso is good quality, then pull back on your sugary flavourings and lean into the specific flavours of the roasted bean – that could be floral, citrus, berry or something else altogether.
This is getting into some real coffee-nerd shiz, but cold brew, batch brew and filter or pour-over coffee are completely different again. They tend to be lighter, more floral or fruit-driven, so it’s about listening to your taste buds to see which flavours you can pull out from the pour. Sometimes a nice slice of lemon, or even (dare we say) limoncello could (COULD) work a trick, if it’s right. Temperature is really important as well. So, for your Coffee Granita Martini (pictured), which is essentially a giant glass of ice shards, the recipe can take quite a bit of sugar. If it’s a hot coffee base, look towards your Irish whiskeys and spices like cinnamon, nutmeg, cloves, and big molasses, such as rum.
If you want a really simple, cheap way to fancify your Espresso Martini, use a syrup either in addition to, or in place of, the coffee liqueur. Really palatable options include salted caramel, peanut butter, coconut, choccy, vanilla, pandan, or even Biscoff (like in our Biscoff Espresso Martini). Like we said above, if you want to be a bit more daring, pay close attention to the flavour and quality of the coffee used. Maybe a raspberry syrup could work, or perhaps the Caribbean falernum (a mix of ginger, lime, almond, and spices)? Or maybe the floral orgeat syrup (a blend of almond with rosewater or orange blossom water). Once you’ve deciphered what you’re tasting in the coffee, the easier it will be to build your cocktail.
Perhaps the greatest innovation for coffee and Espresso Martinis is the use of bubbles. What do we mean? Things like cola, soda and lemonade. To give an example: John Davidson’s cocktail Flick the Bean puts falernum, vodka and a shot of espresso into a shaker with ice. Then fine-strain the mix over a tumbler full of Sprite to create a wonderfully marbled, bubbly, sweet but complex variation of an Espresso Martini. Similarly – and perhaps the greatest cocktail created in Sydney in the past 10 or so years – is PS40’s Africola, which is a simple mix of frozen Mr Black Coffee Liqueur, a house-made wattle cola and a warm coconut foam to top. Not to be dramatic, but it is spectacular.
