Espresso Mexicano Martini

Fred Yarm, Loyal Nine | Cambridge, MA

Espresso Martini at Suffolk Arms

Proof that not all Vodka Espressos are made with vodka: “If a ticket came in for an Espresso Martini at my last restaurant, I would find the guest and ask them if a Mexican-inspired one with tequila and cinnamon was alright instead of a classic vodka one,” Yarm recalls. “This generally got not only a nod of approval, but the ticket frequently jumped from one to two or three drinks.”

He notes that the amount of simple syrup may need to be tweaked based on the bitterness and acid in the espresso.

Ingredients

Serving: 1

  • 2 ounces tequila
  • 2 ounces tequila
  • 1/2 ounce Averna Amaro
  • 1/2 ounce Averna Amaro
  • 1/2 ounce cinnamon syrup (see editor's note)
  • 1/2 ounce cinnamon syrup (see editor's note)
  • 1 ounce espresso, freshly pulled and slightly cooled
  • 1 ounce espresso, freshly pulled and slightly cooled
  • 1/4 ounce simple syrup(or more if needed)
  • 1/4 ounce simple syrup(or more if needed)
  • 1 dash mole bitters, preferably Bittermens Xocolatl
  • 1 dash mole bitters, preferably Bittermens Xocolatl

Garnish: 3 coffee beans

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Use a straw to taste for sweetness balance; add simple syrup in ¼ ounce increments as needed.
  3. Strain into a chilled coupe glass.
  4. Garnish with coffee beans, floated in a triangle on the espresso foam.
Editor's Note

Cinnamon Syrup:
1 cup sugar
1 cup water
3 cinnamon sticks, broken into pieces
To make cinnamon syrup, combine in a saucepan 1 cup sugar, 1 cup water and 3 cinnamon sticks, broken into pieces. Bring to a boil, let simmer 10 minutes covered, turn off heat, and let cool for an hour (up to overnight). Strain and refrigerate.

Tagged: espresso martini

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