Black coffee liqueur, and Grey Goose vodka, American Bar’s beverage director Simon Sebbah stays true to the classic tenants of an Espresso Martini. He achieves a truly noteworthy froth ...
Bowman’s take on the espresso martini uses La Colombe cold brew, complex BroVo Boomerang liqueur, cacao nib syrup and a Madagascar vanilla chai cold foam to help suspend the espresso bean garnishes.
Pour off 10 ounces vodka from the bottle and reserve for another use. To the bottle, add espresso powder, Kahlúa and water. Cap bottle, shake and store in freezer until well-chilled, at least 4 ...