Espresso Martini
If you want classic barware, you'll need martini glasses (mine are from Crate & Barrel), a cocktail shaker (the one in the photos is from Target), and I'd recommend a jigger of some sort. I typically use this OXO plastic measuring cup one so I can see the ounces while recipe testing, but something like this double jigger is more traditional for bars and restaurants.
Easy math for big batches
If you're planning to serve this for a large crowd, I would recommend making a large batch in advance and then just shaking what you need over ice and serving when needed.
The easiest what to batch is multiply the ounces in the recipe, by how many drinks you think you'll need, then convert that into cups.
2 ounces = ¼ cup
4 ounces = ½ cup
6 ounces = ¾ cup
8 ounces = 1 cup
So if I need to make 8 of gingerbread espresso martinis...
18 ounces vodka = 2 cups
8 ounces baileys = 1 cup
8 shots espresso = 1 cup
8 ounces of gingerbread syrup = 1 cup
Sounds hard, but its really easy!
Gingerbread Espresso Martini
Ingredients
â–¢2 ounces vodka
â–¢1 ounce baileys
â–¢1 shot espresso (see notes)
â–¢1 ounce gingerbread syrup
Gingerbread Syrup
▢¼ cup brown sugar (lightly packed)
▢½ cup granulated sugar
▢¾ cup water
â–¢3 tablespoons molasses
â–¢1 teaspoon vanilla extract
â–¢1 teaspoon ground ginger
▢½ teaspoon cinnamon
Instructions
Make the gingerbread syrup. In a medium size saucepan, combine the ingredients. Heat over medium heat, stirring until combined.
¼ cup brown sugar,½ cup granulated sugar,¾ cup water,3 tablespoons molasses,1 teaspoon vanilla extract,1 teaspoon ground ginger,½ teaspoon cinnamon
Bring to a slow boil, stirring occasionally to make sure the sugar melts and does not stick to the bottom of the pan. Once the liquid reaches a slow boil and the sugar is completely melted, turn off the heat and let cool in the pan.
Brew the espresso. In a cocktail shaker, combine the vodka, baileys, espresso, and gingerbread syrup. Fill the shaker with ice and shake vigorously for about 15 seconds. Strain into a martini glass.
2 ounces vodka,1 ounce baileys,1 shot espresso,1 ounce gingerbread syrup
Notes
Espresso can be brewed in advance and used cold.
My espresso machine brews about 1 ½ ounces of espresso per shot. A standard single shot of espresso is 1 ounce, a double is 2 ounces. You can modify this recipe for a single or double shot based on your liking for coffee flavor. A double shot will make the recipe less sweet and more coffee, a single shot will make the recipe more sweet and less coffee.
Peppermint Espresso Martini
Ingredients
3 oz espresso
2 oz vodka
2 oz Kahlúa
1 oz peppermint schnapps
1 candy cane
2 tbsp chocolate chips
Instructions
Freshly brew 3 ounces of espresso. Microwave 2 tablespoons of chocolate in 15 second intervals until melted. Meanwhile, crush candy canes into fine crumbs and place on a small plate.
Use a knife or small rubber spatula to coat the rim of the martini glass with melted chocolate. Roll the rim of the martini glass in the crushed candy cane until fully coated.
Fill a cocktail shaker with ice. Pour in espresso, vodka, Kahlúa and peppermint schnapps. Secure the lid and shake vigorously for 20 seconds.
Strain the cocktail into the prepared martini glass and enjoy.
Vanilla Vodka Espresso Martini
Ingredients:
1 bottle of vodka (750 ml)
2-3 vanilla beans
Instructions:
Choose high-quality vodka – Select a good-quality vodka for the base. The neutral flavor of vodka allows the vanilla to shine through.
Prepare vanilla beans – Slit the vanilla beans lengthwise, exposing the tiny seeds inside. This helps release the flavors and aromas.
Combine vodka and vanilla beans – Place the slit vanilla beans into the vodka bottle. You can drop them whole or cut them into smaller pieces for more surface area contact. If you’re using a separate container, ensure it has a tight-sealing lid.
Seal and shake – Seal the vodka bottle or container tightly and give it a good shake. This ensures that the vanilla beans are evenly distributed and immersed in the vodka.
Store in a cool, dark place – Place the sealed bottle or container in a cool, dark place, such as a cupboard or pantry. Let it infuse for at least 1-2 weeks, shaking the container occasionally to mix the ingredients.
Taste testing – After the initial infusion period, taste the vanilla vodka. If you’re satisfied with the strength of the vanilla flavor, you can strain out the vanilla beans. If not, you can continue infusing for an additional week or two.
Strain and bottle – Once you’re happy with the flavor, use a fine mesh strainer or cheesecloth to remove the vanilla beans from the vodka. You can transfer the infused vodka back into its original bottle or use a new, clean container.
Add fresh vanilla beans (optional) – Add fresh vanilla bean seeds to the final bottle for an extra touch. This won’t continue to infuse the vodka but can add visual appeal and a subtle hint of fresh vanilla.
Store and enjoy – Seal the bottle tightly and store your homemade vanilla-infused vodka in the refrigerator or a cool, dark place. It’s now ready to use in your favorite cocktails or enjoyed alone.
