Classic Espresso Martini
From Kenny & Ziggy’s New York Delicatessen
½ ounce Reyka Vodka
1½ ounces espresso
½ ounce turbinado syrup (see note)
2 dashes Regan’s Orange Bitters No. 6
3 roasted coffee beans for garnish
Fill a cocktail shaker halfway with 1-by-1-inch ice cubes, followed by vodka, espresso, turbinado syrup, and Regan’s Orange Bitters. Shake well until well-chilled and frothy, then strain into a chilled martini glass. Float the coffee beans on top and serve. Makes one cocktail.
Note: To make turbinado syrup in a saucepan, combine 2 cups of turbinado sugar with 1 cup of water. Cook over medium-low heat until the sugar dissolves into a syrupy consistency for about five to seven minutes. Refrigerate until ready to use.
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