Elevate your cocktail game with this version of the Espresso Martini. Use our favourite Costa Rican Espresso roast – INVITO – brewed in a phin filter to add bold, chocolatey notes to your typically dry martini. The phin brewed coffee also provides strength similar to an espresso shot.
For this delicious beverage, we are advocating for locally produced Long Table Texada Vodka for a clean flavour, but feel free to substitute a shot of Empress 1908 Gin from Vancouver Island, if that’s your thing!
2 oz (4 tablespoons) vodka (or gin)
1 oz (2 tablespoons) phin brewed INVITO Espresso
.75 oz (1.5 tablespoons) coffee liqueur of choice
.25 oz (1.5 teaspoons) simple syrup
Coffee beans or Pocky sticks for garnish
Chill your martini glass.
Brew the ‘espresso’ portion of the martini using your phin filter and chill the coffee.
Add all ingredients into a shaker with ice.
Shake the martini vigorously for 10-20 seconds until appropriately chilled and a frothy texture is achieved.
Strain the martini into your chilled glass.
Garnish with three coffee beans and a Pocky stick.
- Helen Siwak is passionate about plantbased culinary, promoting a vegan lifestyle, shopping secondhand, and supporting eco-activists. Her plate is full as founder and president of EcoLuxLuv Communications (Folio.YVR Luxury Lifestyle Magazine, EcoLuxLifestyle.co). She is also the founder and co-host of V.E.G. Networking Group and soon-to-launch LittleBlack.Tee | email@example.com.
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