The Spirits
Rye Vodka + Black Russian Coffee Liqueur — two of ours in one glass. The vodka''s clean rye character and the liqueur''s locally-sourced coffee, chocolate and dark caramel notes were always going to end up here.
What You'll Need — serves 1
- 45 ml Rye Vodka
- 25 ml Black Russian Coffee Liqueur
- 30 ml fresh espresso — pulled hot and strong just before making
- Ice — a full shaker
- 3 coffee beans (garnish — health, wealth, happiness)
Glass: Chilled martini glass or coupe
Garnish: 3 coffee beans
Instructions
- Pull your espresso and let it cool for 90 seconds. Hot espresso melts ice too fast and kills the foam — patience here pays off.
- Combine all ingredients in a shaker with a generous scoop of fresh ice.
- Shake VERY hard for 15 full seconds. The foam comes from the force and the coffee proteins — no shortcuts here.
- Double-strain immediately into a chilled martini glass.
- The crema foam should rise immediately. Rest three coffee beans on the foam — don''t poke them in, just place them.
The Story
The Espresso Martini was invented in London in the late 1980s. Ours is made in a shearing shed in Wooragee with a locally-made coffee liqueur, and it''s objectively better. The Black Russian Coffee Liqueur uses single-origin Australian coffee and doesn''t pretend to be anything other than what it is — genuine coffee, genuine flavour, no shortcuts.
> Use the freshest espresso you can manage. Capsule machines work fine — pod quality has improved enormously.
