The Ultimate Christmas Espresso Martini
Method (Shake and Pour)
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Chill Your Glass: Place your Martini glasses (or coupettes) in the freezer for at least 15 minutes. A cold glass is essential for retaining that beautiful, dense foam.
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Brew and Cool: Brew a strong, fresh shot of espresso. Crucially, allow it to cool completely.. hot liquid will melt your ice and ruin the foam. Pop it in the fridge or freezer briefly to speed this up.
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Combine Ingredients: Fill your cocktail shaker two-thirds full of good quality ice. Add the Vodka, Cooled Espresso, Coffee Liqueur, and Simple Syrup.
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The Confident Shake: Lock the lid securely and shake hard, fast, and confidently for 15-20 seconds. This vigorous shaking is what creates the perfect layer of foamy crema on top, mirroring the ideal espresso shot.
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The Perfect Pour: Remove the shaker lid and double-strain the mixture into your chilled glass. Double-straining (pouring it through a fine-mesh sieve) removes tiny ice shards, resulting in a cleaner, thicker foam layer.
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Garnish: Garnish with three coffee beans floating on the foam (said to represent health, wealth, and happiness).
💡 The Barista Tip: Achieving the Best Crema
That signature velvety foam requires two things: fresh espresso and a powerful shake. If your foam is thin, try these two steps:
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Use Very Fresh Espresso: The compounds in freshly brewed coffee are what create the foam. If your shot is stale or weak, the foam won't form.
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Add a Tiny Pinch of Salt: A micro-pinch of salt added to the shaker can help emulsify the liquid, aiding in the creation and stability of the foam. Trust us on this one!
From everyone here at Barista & Co, we wish you a wonderful and well-caffeinated Christmas!
