Make a Christmas Espresso Martini
Leave the milk and cookies for Santa
Can you believe it’s only a few days until Christmas?
Now that your work week is over (possibly straight through the New Year), your holiday shopping is finished, and the presents are under the tree, it’s time to celebrate with a cocktail.
Some would say Christmas calls for eggnog or mulled wine. I would agree if we’re at a festive lodge or Christmas Market but when at home we get to drink what we like — and I’m not sure how many people actually “like” eggnog. But you know what everyone I know likes?
An espresso martini.
Yes, I know. I already hear the grumblings of “it’s basic” and “it’s been overdone”.
But every single time you’re at a dinner (or a bar) and one person — just one person — orders one, the entire table decides it’s a good idea. Call the espresso martini names if you must. Mock it if you will. But the espresso martini will always be there for you — a fulfilling cocktail that’s rich, boozy, satisfying, and still manages to be sophisticated.
Since the beginning of coffee, people have been hiding their booze in it, but the espresso martini is relatively new. According to Taste Cocktails, the smooth libation was invented by Dick Bradsell in London in the 1980s.
The original classic calls for vodka, fresh espresso, coffee liqueur, and sugar. These days espresso martinis with tequila are all the rage.
If you’re into something richer, more balanced, with sweet tobacco and wood notes, this espresso martini recipe is for you, made with Brugal 1888 double-aged rum.
Of course, you can substitute any other fine rum (or tequila or vodka). After all, it’s Christmas. And Christmas is the time to drink whatever it is you want to drink!
1 1/2 oz. Brugal 1888 double-aged rum
1 oz. fresh espresso (or substitute cold brew concentrate)
1/2 oz. Kahlua (or substitute coffee liqueur)
1/4 oz. Licor 42 (or substitute triple sec)
1/4 oz. Demerara syrup (or substitute simple syrup)
Combine ingredients into a shaker. Add ice and shake. Strain into a coupe glass and garnish with three coffee beans.
Cheers to everyone from all of us here at Broken Palate!