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Dessert lounge version. Shake hard until foamy — the foam is the presentation.
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🍸 THE BUILD
•
1.5 oz vodka
•
1 oz fresh espresso
•
1/2 oz coffee liqueur
•
1/2 oz fig syrup
•
Optional: 1/4 oz vanilla liqueur
☕ GARNISH
•
Three coffee beans or thin fig slice
Apothiki
Fig Espresso Martini
Dessert lounge version. Shake hard until foamy.
Dessert lounge version. Shake hard until foamy — the foam is the presentation.
Ingredients
— 🍸 THE BUILD
— 1.5 oz vodka
— 1 oz fresh espresso
— 1/2 oz coffee liqueur
— 1/2 oz fig syrup
— Optional: 1/4 oz vanilla liqueur
— ☕ GARNISH
— Three coffee beans or thin fig slice
Prep
— Pull a fresh espresso shot and let cool slightly.
— Chill a coupe glass.
Method
STEP 1 — BUILD
— Combine all ingredients in a shaker with ice.
STEP 2 — SHAKE HARD
— Shake very vigorously for 15 seconds — you need the foam.
STEP 3 — STRAIN
— Double strain into the chilled coupe, pouring slowly to preserve the foam layer.
— Place three coffee beans or a thin fig slice on the foam.
Chef's Note: The key to espresso martini foam is temperature and vigour. The espresso must be cool, and you must shake harder than you think necessary.