#Expresso martini free

Obviously, as the biggest sole ingredient, vodka has a large part to play in the Espresso Martini. The perfect espresso martini is the one your customer enjoys most. Alternatively, add a little more (up to 15ml) if they’re that way inclined.

#Expresso martini free

5ml of sugar syrup will be fine for most palates, but if your customer likes their coffee very strong tasting, then feel free to leave it out. Not everybody likes sugar in their coffee. The natural oils in the coffee must combine with air bubbles to form the delicate froth, and the best way to achieve this is to aerate it with a good shake.

The most satisfying part of a good espresso martini is the crema the foamy, silky layer of tight bubbles that sit on the head of the cocktail. And, remember, when deciding on whether to use a Guatemalan or an Ethiopian roast – always use the roast your customer prefers! RULE 2: SHAKE HARD - DON'T STIR! You want to avoid the coffee oxidising as much as possible, due to the bitterness created by this process. Once made, allow the coffee to cool down slightly, as this will prevent too much ice dilution, but remember that coffee will begin to oxidise the second it has been ground. “Creating a good quality, well-made shot of espresso is absolutely essential to the success of an espresso martini. Read his five top rules to master our espresso martini recipe to a T: Rule 1: Always use fresh espresso

After many years of experience working behind the bar and going on to project manage at global drinks agency, Sweet&Chilli, Terry Cashman knows his stuff when it comes to cocktail creation.