Annabella Pardo
Espresso Martinis are having a moment. This classic cocktail has made a comeback and is showing no signs of going away any time soon. This National Espresso Martini Day (March 15) is the perfect time to master this classic recipe.
Revamp the overdone Espresso Martini with Grand Brulot, a coffee cognac that boasts flavorful Ecuadorian robusta coffee beans while balancing the notes of nutmeg and vanilla in French VSOP Cognac for a delightful experience. The Grand Brulot Espresso Martini recipe follows these bartender-approved tips and tricks for the perfect cocktail:
Skip the vodka. With the right liqueur, vodka is unnecessary.
It is a myth that you need a cream-based liquor to create the espresso martini’s foamy top. Take it from the world’s most awarded pub, The Dead Rabbit NY. Shake it vigorously 25 times per Dead Rabbit guidance for the perfect consistency.
Don’t overthink it. Quality ingredients make for a great craft cocktail.
GRAND BRULOT DOUBLE ESPRESSO MARTINI
2 oz Grand Brulot
1 oz Espresso
½ oz of Amaretto
Directions: Using a shaker, combine Grand Brulot, coffee and liqueur together. Shake (25 times) vigorously with ice and then strain into a chilled martini glass. Garnish with a few cracked coffee beans and an orange twist.