Amaro Espresso Martini
Espresso martini with the sugar pulled out and Averna dropped in.
The Method
How to make it
- 01
Chill a coupe in the freezer while you pull the espresso.
- 02
Combine vodka, Averna, espresso and syrup in a shaker with plenty of cubed ice.
- 03
Shake very hard for 15 seconds — the foam comes from the shake, not the coffee.
- 04
Double-strain into the chilled coupe and let the crema settle for a few seconds.
- 05
Float three coffee beans in the centre.
Bartender's Tip
The espresso must be fresh and the ice must be dry and hard. Cold-brew or stale coffee gives you a flat, beige drink with no crema at all.
A Little History
Dick Bradsell's 1980s Vodka Espresso became the Espresso Martini, and Italian bartenders have been quietly correcting it with amaro ever since — Averna's caramel and bitter orange do the job coffee liqueur was doing, with far less sugar. It's the natural bridge between an espresso martini and a caffè corretto.
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