KÖ-BOGEN REVEALS ORI­GIN­AL RECIPES TO YOU

THE PER­FECT ESPRESSO MARTINI

POS­TED BY ALEX IWAN, 15. JUNI 2021

Even if the name might sug­gest it, this clas­sic does­n’t come from Italy at all, but from Lon­don. It was there that Dick Brad­sell mixed it for the first time in 1983. Accord­ing to the story, a beau­ti­ful young lady ordered a cock­tail with cof­fee and Dick mixed vodka and cof­fee liqueur with a fresh shot of espresso straight from the porta­fil­ter next to his sta­tion. The suc­cess was enorm­ous and the cock­tail became an instant classic.

Per­fect for after work: the Espresso Mar­tini is one of the after-din­ner drinks. Alessio reveals the ideal way to pre­pare it.

Poc­cino, Alessio Sorce 

Espresso Mar­tini

40 ml vodka

20 ml cof­fee liqueur (Gal­li­ano Ris­tretto is the best)

25 ml fresh espresso (we recom­mend Club di Poc­cino Espresso, of course)

Pre­par­a­tion

Put all the ingredi­ents in a shaker with ice cubes and shake well. Then strain into a chilled mar­tini glass. Finally, gar­nish the foam with 3 espresso beans and enjoy!