Coffee an wine go so well together. Have you ever had a tequila espresso martini? I adore tequila, coffee, and now espresso martinis, so this has to be the finest idea ever. Ever. You should drink coffee black if you are not a fan of traditional Irish coffee or adding Bailey’s to coffee. But when you combine it with tequila, it becomes something wonderful. If you want to know how to prepare Tequila Espresso Martini, read on! Here is Tequila Espresso Martini recipe.
Tequila Espresso Martini Ingredients
- 2 oz Siempre Tequila
- 1 oz Kahlua
- 1 oz espresso
- 3 dashes chocolate bitters
- Cocktail rimmer
How to prepare Tequila Espresso Martini
On a plate, place 1 tablespoon of cocktail rimmer. Dip your glass rim in espresso and evenly rim with Heartbreaker cocktail rimmer. Shake all ingredients in a cocktail shaker with ice for 20-30 seconds. Pour cocktail mixture over ice in rimmed glass.
Important points for serving Tequila espresso martini
The espresso variant is one of the few ersatz martinis deserving of the term; simple, stimulating, and completely delightful, it’s as nice after dinner as it is as a quick, sharp pick-me-up before heading out for the evening. Perfect for staying up till midnight on New Year’s Eve.
Balance flavor and richness
I add Black Coffee Liqueur to enhance the espresso flavour without making the beverage too bitter. It has a robust, creamy coffee flavour that is greatly heightened by the espresso.
An espresso martini, as the name implies, is intended to be made using espresso coffee, however I have high hopes for the recipe from I Need Coffee, which proclaims “instant coffee a wonderful alternative if you are in a rush, or want to save some time.” But even “espresso powder” can’t compete with the genuine thing — cold-brew coffee tastes insipid in contrast. If you don’t have a machine or a coffee bar within non-spill distance, I’d recommend using a stovetop Moka pot or heaping up your cafetiere to the brim.
Coffee beans are the most common option, although Arnold likes lemon peel and Dorman cocoa powder, neither of which delivers the additional caffeine boost required. If you’re going to do it, do it right.
Diffords are the only ones who add extra sweetness to the shaker in the form of sugar syrup. It makes for a richer, more well-rounded cocktail than the more serious version in Dale DeGroff’s The Craft of the Cocktail book, but I think I’d rather alter the flavour with liqueur than complicate things with yet another element.
Although Kahlua is the most popular choice, testers prefer the less sweet flavour of Tia Maria, however you can use your favourite coffee liqueur instead.
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