Due to hype, I recently had my first espresso martini made for me. My natural inclination is to avoid dessert drinks that contain alcohol, but I was intrigued by the stimulant-depressant combination and I’m giving this a try and it’s only 5pm.Click here to buy the best coffee for your black russian
Even if I’m writing about it right now, the drink was only passable. Freshly pulled espresso’s astringency fought against the cocktail’s smoothness was difficult for me, even as a coffee drinker, I enjoyed the addition of booze, but my usual order, a short Americano, was still better.
In the 1980s and ’90s, the espresso martini became popular, but not as popular as it is today due to the availability of better-quality coffee liqueurs like Kahlua and Tia Maria, two old-school brands that taste great but lack the sophistication needed to be served in a buzzy bar that charges 25% more than the minimum wage in Glasgow City Center. The Espressotini, a coffee liqueur made in The Bungo Bar & Kitchen, Glasgow, Southside, is one of the new breeds of coffee spirits that place a premium on the quality and origin of the beans used, as well as small-batch production.
You can still get your fix of a powerful coffee cocktail without having to use any actual coffee. As a lesser-known forerunner to the more well-known White Russian, it’s known as a Black Russian.
It doesn’t matter how you create a Black Russian: shaken or stirred in a martini glass, poured on the rocks in eyeballed quantities and combined with your finger, or served as a shot. There are a number of ways to dilute coffee liqueur, including making a huge quantity of one part liqueur, one part water, and two parts vodka and freezing it for a few hours. Orange bitters are a nice way to round out my drink. This is the coffee martini at its most basic, and it’s far more in line with my do-nothing philosophy.
- 1 part coffee liqueur
- 2 parts vodka
- Pour coffee liqueur and vodka over a glass of ice.