TEQUILA ESPRESSO MARTINI

An espresso martini made by Devin Stoll, director of business development for Southern Glazer’s Wine, Spirits and Beer of Northern Nevada, with Evil Bean coffee liqueur

Course: Cocktails & Mocktails, Drinks

Servings: serving

Author: Devin Stoll, director of business development, Southern Glazer’s Wine, Spirits and Beer of Northern Nevada in Reno

Ingredients

Ice
2 ounces coffee liqueur a not-too-sweet version, such as Evil Bean or Luxardo
1½ ounces tequila
½ ounce Licor 43
1 ounce freshly pulled hot espresso

Instructions

Fill a shaker halfway with ice — not too full, because the air in the shaker helps create that signature foamy crema on top. Add the cold-brew coffee liqueur, tequila, Licor 43, and fresh espresso. Shake vigorously for about 15 to 20 seconds. The fresh espresso and aeration will build a thick, velvety foam. Strain into a chilled V-shaped martini glass.

Notes

Pro tip: If you don’t have an espresso machine, use a high-quality espresso liqueur. You’ll miss a bit of the crema, but the flavor will still shine.