Tequila Espresso Martini !
Ingredients:
2 oz tequila you can use a reposado tequila for a smooth oak-aged flavor
1 oz espresso freshly brewed and cooled
1/2 oz coffee liqueur
1/4 oz simple syrup adjust to taste
Coffee beans for garnish
Directions:
Chill your glass. Put your martini glass in the freezer for a few minutes. This keeps the cocktail cold longer and helps it feel more “bar-style.”
Mix the ingredients. In a shaker, combine the tequila, freshly brewed espresso (cooled), coffee liqueur, and simple syrup.
Shake it up. Add a handful of ice cubes. Seal the shaker and shake hard for 15 to 20 seconds. You’re chilling it and building that light froth on top.
Strain and serve. Take the chilled glass out of the freezer. Strain the mixture into the glass. If you want the smoothest texture, double strain through a fine mesh strainer.
Garnish. Add three coffee beans on top for the classic look and aroma.
Enjoy. Sip while it’s cold and the foam is fresh.
Common tweak: If it tastes too bitter, add a touch more simple syrup. If it’s too sweet, reduce syrup next time or use a less sweet coffee liqueur.
Pro Tips:
This drink is easy, but it gets noticeably better when you focus on temperature and shake technique. These tips help you get more foam, better balance, and a cleaner finish.
Cool the espresso before shaking. Hot espresso melts ice fast and waters the drink down.
Shake harder than you think you need to. A strong shake builds more foam and chills the drink better.
Use fresh ice in the shaker. Old freezer ice can add off flavors to coffee cocktails.
Start with 1/4 oz simple syrup. You can always go sweeter later, especially if your coffee liqueur is already sweet.
Try reposado tequila first. It usually blends more smoothly with espresso than blanco.
Double strain for a cleaner top. It keeps out ice chips and makes the foam look nicer.
Keep your garnish simple. Three coffee beans look classic and add aroma with every sip.
Tiny pinch of salt can make the coffee flavor pop and smooth the tequila edge. Do not overdo it.
Courtesy: My Bartender
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