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Mini Espresso Martini (Happy Hour)

The Espresso Martini is a young cocktail in the grand history of mixology. Popular in recent decades and currently experiencing a cultural boom, there isn't a "classic" recipe for this drink. We use brandy and Licor 43 to add a Spanish twist and some extra sweetest to cocktail that typically only requires espresso and vodka. The espresso can be pulled ahead of time and chilled so that it isn't going in hot and melting the drink. It also requires quite a vigorous shake to make sure you get that beautiful foam on top for the coffee beans to rest on.

POS name
GLASSWARE
Nick and Nora
Menu & SECTION
Happy Hour Menu Drinks
Menu description

HAPPY HOUR
Prairie Organic Vodka, Torres 10 Brandy, Licor 43, Espresso, Demerara

Table talk
Every Espresso Martini is different. Ours definitely has some Spanish flare with the use of brandy and Licor 43 to balance the bitter coffee with a little bit more sweetness. It's a great way to kick off your night with an energy boost or to finish your meal as a dessert cocktail.
MIS recipe(s)
RECIPE FOR COCKTAIL

In a shaking tin, combine:
- .75 oz Prairie Organic Vodka
- .5 oz Torres 10 Brandy
- .75 oz Espresso
- .25 oz Licor 43
- .25 oz Demerara Syrup

Shake for at least 30 seconds to incorporate and chill
Strain in to a chilled Nick and Nora glass
Garnish: 3 espresso beans floating on the foam

BATCH

In a shaking tin, combine:
- 2.5 oz Batch

Shake for at least 30 seconds to incorporate and chill
Strain in to a chilled Nick and Nora glass
Garnish: 3 espresso beans floating on the foam

RECIPE FOR BATCH

REGULAR BATCH

- 8 oz Prairie Organic Vodka
- 8 oz Torres 10 Brandy
- 8 oz Espresso
- 4 oz Licor 43
- 4 oz Demerara Syrup

Yield 32 oz (1 Quart)

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LARGE BATCH

- 32 oz Prairie Organic Vodka
- 32 oz Torres 10 Brandy
- 32 oz Espresso
- 16 oz Licor 43
- 16 oz Demerara Syrup

Yield 4 Quarts

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BATCH shELF LIFE
VIDEO