Espresso Coffee Martini - An Ancho Reyes Cocktail
This espresso coffee martini is no ordinary affair. It’s a triple whammy of flavour: coffee, almonds and spice. Easy to make, it’s a fine Ancho Reyes cocktail to try out.
Servings: 1
Calories: 226kcal
Ingredients
- 40 ml Espresso Freshly brewed using 15g/ ½oz ground espresso coffee
- 40 ml Vodka Puffing Billy is excellent
- 20 ml Amaretto liqueur
- 15 ml Ancho Reyes liqueur
- 3 Drops Chocolate bitters
- 3 Coffee beans for garnish
Instructions
- Put a cocktail glass in the freezer to chill for 15 minutes
- Pour the liquid cocktail ingredients into the base of a cocktail shaker and add plenty of ice (around 8 ice cubes)
- Secure the lid and shake for 30-45 seconds until the drink is thoroughly chilled and the drink is frothy
- Strain into the chilled cocktail glass, using a cocktail strainer if necessary, to ensure the ice does not fall into the glass
- Garnish with coffee beans and serve immediately
Notes
- pop your serving glass into the freezer for 15 minutes just before serving. This will allow you to serve your coffee martini deliciously chilled
- use plenty of ice to help bring the temperature of the coffee down quickly
- hot espresso has a better crema than cold and this crema blends into the drink to give better body to the cocktail. Use freshly brewed espresso if possible
- although instant coffee can be used to make this cocktail you are unlikely to get the delicious foamy top that is the signature garnish on this simple drink. Freshly brewed espresso coffee is needed for this
- if you would like to make this drink in advance ready to shake up when required, do remember that the quality of the espresso crema will be inferior when left to cool and stand. Though the made-in-advance drink will certainly still be delicious, the texture of the cocktail and the foam on top may not match up to a freshly made version
Nutrition
Calories: 226kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 46mg | Sugar: 13g
