Espresso Martini

GOURMET RECIPE

Espresso Martini

This is a perfect after-dinner cocktail, even to accompany a dessert. The Espresso Martini was invented in London in the 1980s. It takes its name from the type of glass in which it is served and it is prepared by mixing vodka, espresso coffee and coffee liqueur.

Ingredients

50 ml Vodka
10 ml coffee liqueur
10 ml sugar syrup
20 - 25 ml shot of ristretto espresso coffee
Ice to taste

Time required 10'

Procedure

Start preparing the espresso Martini by chilling the cup by adding a few ice cubes.
In the meantime, prepare a ristretto shot of espresso coffee using either an automatic or manually operated coffee machine.
Put 4 ice cubes, the coffee liqueur, the vodka, the sugar syrup and finally the freshly brewed ristretto shot of espresso coffee into the cocktail shaker.
Vigorously shake the cocktail shaker for 10-15 seconds.
Remove the ice from the glass and pour in the contents of the cocktail shaker, straining the ice.

To make the cocktail even more elegant, decorate it with a few coffee beans before serving.

Coffee

Brew it with Smeg

BCC11 - Automatic coffee machine

PRODUCT INFO SHEET

Brew espresso coffee with the BCC01

Brew the espresso coffee using the BCC01 coffee machine: just select the single espresso coffee shot function to obtain a tasty cup of espresso in a matter of seconds.

BCC11 - Automatic coffee machine

PRODUCT INFO SHEET

Grinds coffee with the CGF11

To prepare your espresso Martini, you can freshly grind the coffee beans using the CGF11 coffee grinder, setting the grind level to FINE.

ECF02 - Manual espresso coffee machine

PRODUCT INFO SHEET

Brew espresso coffee with the ECF02

Brew the coffee using the single shot coffee function on the ECF02 coffee machine.

BCC12 - Automatic coffee machine with steam wand

PRODUCT INFO SHEET

Brew espresso coffee with the BCC02

Brew single shots of coffee at the touch of a button using the Espresso coffee function, by freshly grinding coffee beans using your BCC02 coffee machine.

PREPARE AND SAVOUR

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