A vodka espresso would be called an espresso martini by many, but the bartender-creator Dick Bradsell wanted to avoid the cliché. This more elaborate version of the original requires two types of coffee liqueur, with the drier Tia Maria acting as a foil for the sweeter, richer Kahlúa. Diluting the espresso with water will only make it taste bitter. “If the espresso is too strong,” quips Bradsell, “add more vodka.”
Reprinted with permission from Coffee Love by Daniel Love (Wiley, 2009).
Prep Time: 2 minutes
Total Time: 2 minutes
Ingredients:
- 1 rounded tablespoon (about 7 grams) finely ground coffee, preferably an espresso blend
- 3 tablespoons (1 1/2 ounces or 1 jigger) vodka
- 1 1/2 tablespoons (3/4 ounce) Kahlúa (or substitute any coffee liqueur)
- 1 1/2 tablespoons (3/4 ounce) Tia Maria (or substitute any coffee liqueur)
- Ice cubes
- 3 roasted coffee beans
Preparation:
Warm up the espresso machine. Put the coffee in the filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head. Place a brewing pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield 1 1/2 ounces of espresso. Let cool to room temperature, then refrigerate until ready to use.
Combine the espresso with the vodka, Kahlúa, and Tia Maria in a cocktail shaker, fill with ice, and shake vigorously. Strain into a chilled cocktail glass, and garnish with the coffee beans. Serve immediately.
Original Vodka Espresso: Prepare the espresso with 2 rounded tablespoons (about 15 grams) finely ground coffee. Instead of the liqueurs, add 2 teaspoons of simple syrup to the espresso in the cocktail shaker. Pour over ice in a highball glass and serve.
