In the world of cocktails, few drinks can match the allure and sophistication of the Espresso Martini. This modern classic, with its rich coffee flavor and smooth, velvety texture, has become a staple in bars and lounges around the globe. Whether you’re looking to impress at a dinner party or simply enjoy a luxurious pick-me-up, these Espresso Martinis from Liquid Chef Billie Keithley offer a delightful fusion of caffeine and cocktail culture.
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BRECKENRIDGE SPICED RUM LIQUEUR
Billie Keithley is opening up her recipe book for a homemade cream liqueur. They are widely available in retailers but it is also easy to make at home using Breckenridge Spiced Rum.
Breckenridge Spiced Rum Cream Liqueur
1 cup heavy cream
14 oz sweetened condensed milk
1 Tbsp chocolate syrup
1 Tbsp orgeat
1/2 tsp instant coffee granules
1 tsp vanilla extract
1-2/3 cup Breckenridge Spiced Rum
Hand mix with an egg beater; heavy cream, condensed milk, coffee granules, chocolate, orgeat and vanilla extract (mix until smooth). Then, place ingredients in a blender and add Breckenridge Spiced Rum. Blend on low for 15 sec. This should not separate. Bottle and refrigerate.
THIN MINT ESPRESSO MARTINI
Thin Mint Espresso Martini
1-1/2 oz Breckenridge Espresso Vodka – BUY NOW
3/4 oz Breckenridge Candy Cane Vodka OR 1-1/2 oz mint cream liqueur
1 oz cold brew
1/2 oz simple syrup
1 egg white
Shake all ingredients with ice. Strain and serve up into chilled coupe.
Garnish: crushed chocolate mint Andes candies and 3 coffee beans.
APERITIF ESPRESSO MARTINI
Aperitif Espresso Martini
1 oz Breckenridge Espresso Vodka – BUY NOW
1 oz sweet vermouth
1 oz Aperol
½ oz cold brew
Stir all ingredients with ice. Strain and serve up into chilled cordial glass.
(No garnish)
SMOKED PEACH ESPRESSO MARTINI
Smoked Peach Espresso Martini
1-1/2 oz Breckenridge Espresso Vodka – BUY NOW
1/2 oz cream liqueur (optional)
1 oz peach vanilla syrup*
1 egg white
Dry shake all ingredients. Then add ice and shake. Double strain into chilled coupe.
Garnish: 3 coffee beans. Smoke with peach wood.
*Peach vanilla syrup: over medium heat add 1 cup Ceres peach juice (not nectar), 6 oz sugar in the raw, ½ oz vanilla bean paste. Stir until sugar is dissolved. Let cool, bottle and refrigerate.
SWEATER WEATHER
Sweater Weather
1-1/2 oz Breckenridge Espresso Vodka – BUY NOW
1 oz cold brew
1/2 oz chocolate liqueur
1/4 oz cream liqueur
1 egg white
2 dashes mole bitters
Dry shake all ingredients. Add ice, shake. Double strain into chilled coupe.
Garnish: dark chocolate shavings
THREE BEANS TO A HAPPY EVENING
2 oz Breckenridge Espresso Vodka – BUY NOW
1-1/2 oz cold brew
¾ oz cinnamon simple syrup*
1 egg white
Dry shake all ingredients. Then add ice and shake. Double strain into chilled coupe.
Garnish: 3 coffee beans
*Cinnamon simple syrup: over medium heat add 1 cup water, 1 cup brown sugar and 5 small cinnamon sticks. Stir until sugar is dissolved. Let cool, strain, bottle and refrigerate.
Visit the Cocktail Lab for more recipes from Liquid Chef Billie Keithley.
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