How do you make an espresso martini (plus a caramel version)?
An espresso martini is 50ml of vodka, 30ml of coffee liqueur, one strong shot of espresso and 10ml of sugar syrup, shaken hard with ice and double strained. For the caramel version, replace the plain sugar syrup with 10 to 15ml of caramel syrup. That is the whole change.
Classic and caramel builds
| Version | Vodka | Coffee liqueur | Espresso | Syrup |
|---|---|---|---|---|
| Classic | 50ml | 30ml | 1 strong shot | 10ml sugar syrup |
| Caramel | 50ml | 30ml | 1 strong shot | 10 to 15ml Solano’s Caramel syrup |
| Caramel, no liqueur | 50ml | None | 40ml (a double) | 20ml Solano’s Caramel syrup |
The classic row follows the International Bartenders Association spec. The no liqueur version is for when the cupboard is bare. The syrup has to work harder, so it goes up to 20ml.
Getting the foam
The foam comes from fresh espresso, air and a hard shake. Pull the shot, let it sit for about a minute so it doesn’t melt all your ice, then shake with a full shaker of ice for 15 seconds. Double strain through a fine sieve into a chilled coupe. Three coffee beans on top is the traditional garnish.
When the foam goes thin
The usual causes are stale coffee, a short shake or too little ice. Cold brew concentrate works when you don’t have a machine. Use 40ml instead of a shot.
50ml of 40% vodka is about 1.6 Australian standard drinks, plus the liqueur.