How to make Jamie Oliver’s espresso martini

Espresso Martini’s are traditionally made from vodka, coffee liqueur and espresso. The highly indulgent drink is sweet yet also has depth due to the combination of liqueur and coffee, all finished off with a thick foam.

The drink was created in a bar in the 1980s in Soho, London, reportedly by a man named Dick Bradsell.

Originally called a Vodka Espresso, the drink’s name changed over the years until the catchier Espresso Martini became the accepted handle.

A truly international success, the drink is widely served in Europe and Australia and has gained some popularity in other parts of the world too.

The original recipe featured vodka, sugar syrup, two types of coffee liqueur and freshly made espresso, however using only one type of coffee will still deliver delicious results.

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It is important to use freshly made coffee from a coffee machine, otherwise the all important foam topping will not sit if instant or filter coffee is used.

A proper Espresso Martini will always be garnished with three coffee beans on top of the foam.

This drink works well on its own as a party cocktail, but can also be employed effectively at dinner parties as an excessively luxurious digestif after your main meal as both the coffee and the coffee liquor aid digestion.

If you’re feeling particularly decadent, you can do away with the coffee course entirely and head straight for one of these.

The rule is only to have one though, as cocktail aficionados believe it is ‘classless’ to have more than one, plus you probably won’t sleep either.

Here is Jamie Oliver’s recipe for a perfect Espresso Martini:

  • 50ml Grey Goose vodka
  • 35ml coffee liqueur
  • 1 shot (25ml) of CRU Light Roast (or other) espresso
  • Ice

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Method

Pour the vodka, coffee liqueur and espresso into a cocktail shaker.

Fill the martini glass with ice to chill and then fill the cocktail shaker with ice as well.

Put the other half of the shaker on top and give it a good tap to lock it in, then shake the living daylights out of it.

You want the ice to smash up while chilling the liquid down; its what creates the frothy top.

Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini.

Once shaken, tap the side of the shaker to break the vacuum seal.

Empty the ice out of the Martini glass, then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass.

Using the strainer and the sieve helps create a rich, smooth, froth.

Garnish with three coffee beans and attempt to contain your delight.

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