These vanilla espresso martinis are smooth, bold, and a great twist on a classic drink that’s a perfect way to celebrate the holidays!
- 60ml / 2 ounces vodka
- 60ml / 2 ounces coffee liquor*
- 60ml / 2 ounces cooled espresso* (2 shots)
- 1 vanilla bean pod, split lengthways and seeds scraped out
- 1 tablespoon maple syrup,* optional
- 6 coffee beans
- 2 vanilla bean pods
- In a cocktail shaker, fill ⅔ with ice, and add all ingredients (including the vanilla bean pod that the seeds have been scraped out of).
- Make sure all parts of the shaker are secured and shake vigorously for approximately 30 seconds to a minute. Your hand will get very cold!
- Immediately pour into 2 martini glasses. Do this in parts to make sure that they’re even. If your shaker doesn’t have an in-built strainer, use a strainer to catch the ice and vanilla pod from entering the glass. If done correctly, you will find after a few moments that the martini will separate to create a layer of crema on top.
- Garnish with coffee beans and a vanilla pod on each glass (if desired).
- Enjoy straight away.
Coffee liquor: Kahula is commonly used, however, it’s not vegan (see why earlier in the post). A great alternative is Tia Maria or Mr. Black here in Australia. Ask the staff at your local bottle shop if you need clarification for the best vegan-friendly liquor to use.
Espresso: We used percolator coffee from the stove, but you can use whatever coffee is available to you. This could be espresso, percolator coffee, or strong instant coffee. It is important that it’s cooled so it doesn’t melt the ice and dilute your martinis. You can also find pre-packaged cold-brew coffee in some bottle shops for making cocktails like this one.
Maple syrup: Use it at your discretion as this will depend on how sweet the coffee liquor is and how you like your drinks. If you like it sweet, add it in.
Please drink responsibly.