How to Make an ESPRESSO MARTINI! (2x World Champion's Ultimate Recipe)
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- เผยแพร่เมื่อ 15 ส.ค. 2024
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▶️ ABOUT THE VIDEO
Here is my Ultimate Espresso Martini recipe, based on years of making this amazing drink and months of deep diving into its history, ingredients and variations.
When making, use the technique in the Coffee Saccharum video with the below proportions for best results.
☕️♻️ COFFEE SACCHARUM SYRUP
Equal parts by weight (1:1:1):
- 1 part Spent espresso pucks
- 1 part Sugar
- 1 part Filter coffee
• Coffee Saccharum Syrup...
🫗 INGREDIENTS
- Colwith Farm Vodka: geni.us/cE0Bk
- Diplomatico Planas Rum: geni.us/jYhz
- Golden caster sugar: geni.us/Bq7o
- Light muscovado sugar: geni.us/rhHu
- Cornish Sea Salt: geni.us/wbXD
☕️ COFFEE TOOLS I USE
- Slayer Single Group espresso machine: www.slayerespresso.com @slayerespresso (Contact me on Instagram for Slayer enquiries)
- Large scales: geni.us/JhYi1F
- Small scales: geni.us/sJykEtB
- Hario V60: geni.us/ggU8BwH
- Aeropress: geni.us/IWj9QSb
- Fellow Prismo metal filter for Aeropress: geni.us/b4uEi9j
- Wacaco Picopresso: geni.us/2cYYH
- Clever Dripper: geni.us/NpFS
- Commandante C40: geni.us/cQfF1
- Dosing and grinding jiggers: geni.us/B3Wc
🍹 BAR TOOLS I USE
- Koriko tins: geni.us/8RUMamA
- 25ml / 50ml jigger (banded at 5ml and 10ml increments): geni.us/wCMohd
- Hawthorne strainer: geni.us/5E046k
- Deep mesh strainer (so good!): geni.us/MiKhWr
- Mixing glass: geni.us/EwAInYw
- Sick extendable bar spoon 🥄 geni.us/pRB6
- Sage Bluicer: geni.us/ujF0
- Awesome sieve / funnel combo: geni.us/deOs1oI
- Label maker: geni.us/TeOavU6
- Cool box for making clear ice: geni.us/MQ7F7
- Dehydrator: geni.us/5lOY
- Ice crusher: geni.us/KMQ6P
- Citrus juicer: geni.us/51NBVj
- Smoking gun and cloche: geni.us/Rriu
🎥 PRODUCTION
- Front angle camera: geni.us/UlP2
- Front angle lens: geni.us/IaI7xc
- Handheld / B-roll camera: geni.us/BsuY
- Handheld / B-roll lens: geni.us/rOl7Wfq
- Side / overhead angle camera: geni.us/2Lv7W
- Side angle lens: geni.us/0Bb1hg
- Overhead lens: geni.us/OxpCTxm
- Tight shot lens: geni.us/nslv
- Macro lens: geni.us/i3yAc
- Manfrotto tripod: geni.us/NSILJ
- Cheap Amazon tripod: geni.us/BPKyAd
- Godox UL150 light: geni.us/oKYk9EG
- Neewer light stand: geni.us/Q8AH
#coffee #cocktails #coffeecocktails #coffeecocktail #coffeecocktailfridays
#wcigs2019 #wcigs2018 #wcigs #coffeeingoodspirits #worldcoffeeingoodspirits #espressomartini #espresso #barista #bartender
00:00 - Intro
00:42 - You will need
01:24 - Espresso Martini recipe / template
06:09 - Recipe recap - บันเทิง
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Welcome to the channel to new viewers and welcome back subscribers! 👋 There will be lots more coffee + cocktail content coming up here so subscribe for more like this, and why not have a browse through some other videos while you’re here?!
Hoffman sent me over..
He very kindly sent everyone over! 🙌
And me... will give this one a try
Hames Joffman told me to leave.
Do we call ourselves Hoffheads?
@@maheshprabhu maybe Hoffmen
I really appreciate how you not only gave the recipe but also laid out the framework for experimenting with different ingredients.
Thank you, hopefully it is a good starting point for experimentation!
I don't know how you don't have more subscribers. This is the first video of yours that I have watched, but it was great. Well done. Keep up the quality work.
Thank you!
More recipes need to be explained this way. So often those not so experienced in the kitchen or at the bar become overwhelmed with how specific recipes are when in reality they should just be a framework. Well done!
Thank you, that means a lot!
Amazing video!
Just to clarify something:
The density of a 1:1 syrup is 1,23g/ml. So 20 ml is about 24,6g of syrup, and since that is a 1:1 syrup, 24,6g is 12,3g of sugar!
The oleo from the coffee grinds is amazing!
Hoffman sent me, loved the video and easy explanation, I’ve been looking for an easy coffee cocktail for a long time, thanks.
To new viewers here, welcome and I hope I can share what I’ve learned about coffee and cocktails with you!
Thanks @jimseven and everyone here for the amazing support!
new viewer here, great vid! simple framework, adaptable recipe, valuable insights. and a very nice presentation - cheers 🥂
Looks fantastic! I’ll need to try it, my favourite right now is from Anders Erickson and his recipe has cognac and lemon, really good!
Thank you. Aww yeah, that is an awesome recipe!
I've always avoided using coffee liquour. Happy to see such a qualified person doing the same!
It can be a really useful tool, for sure. I was just focusing more on highlighting the full range of a specific coffee in this recipe, but it definitely has its place and value in a lot of recipes.
James sends his regards.
Just tried this recipe, Delicious could drink tons of them , I made mine with an aeropress. Still very easy to drink nice strong coffee flavour.
So glad to hear it, thank you!
Why does Dan smile maniacally when shaking the cocktail? #phear
🤪
Beautifully presented video! I loved your message, and will definitely try to make a coffee saccharum syrup this week. Good quality, i couldn't help but feel like the music choice and volume wasn't right for this kind of film though. Good luck on your endeavours here on TH-cam Dan!
Thank you very much, and I appreciate the feedback. If you are making an Espresso Martini with the Saccharum, make sure you check the description for the correct proportions as this recipe requires a slightly sweeter Saccharum. Enjoy!
Love the Kavalan in the background!
Spectacular recipe - absolutely delicious!
Thank you!
Amazing video
I don’t understand your 1 to 1 ratio sugar of saccharum syrup though.. is it not a 3 part mixture ? Sugar, coffee waste and filtered coffee ?
So a 20mL will lead to a 6.66g of sugar ? Sorry for my english, i’m a simple french guy watching english content to make my life harder 😅
Great video, and very good recipe / template. I sometimes make a stirred version with whisky and brown sugar sirup, with a thin layer of shaken heavy cream. Nice play on a Irish coffee :)
Thank you, that sound epic!
Awesome video and recipe! I definitely have to try it out some time! 😁
I'm also especially in love with your single group Slayer 😍
Thank you, me too! Watch this space for more Slayer content.
Does 1:5 saline means eg. 1 g salt and 5 g water or 1 ml salt and 5 ml water?
I use scales to make a larger batch for accuracy. I do 10g salt to 50g boiling water then dissolve and decant into a dripper bottle.
Hey Dan, I really enjoyed your ideas and the recipe! I would like to try this with cold brew instead of espresso. Do you have any recommendations on the ratio using your guide?
Thank you so much! I’m not generally a huge fan of using cold brew, I would actually recommend a good quality instant for better texture if you can.
There are some tips in here: th-cam.com/video/KZJBzAi4Jh0/w-d-xo.htmlsi=ILJ3tTxctnQJdYiy
Hope you enjoy the drink whichever way you go!
I made the coffee saccharum just to make this recipe and it was was totally worth it!!
Amazing, so glad you enjoyed it!
This is fantastic. Had some simple espresso martinis before, but this must be delicious. Trying it with a moka pot since I don't have a good espresso machine at home!
Thank you!
Loves a recommendation this guy
God that looks delicious!
Thank you!
use what you want. how you want. !! great recipe!!😊
Pretty much, as long as they’re all good and work together nicely!
Great detailed video chap!
Thank you!
That was great advice. Please make videos more often🔥
Thank you, and I will do!
Should I go ahead and get a slayer to make this properly? Please say yes..
YES YES YES! (In all seriousness, I can help if you want to chat about it!)
How do you quantify 40g of coffee..? Can you use coffee vodka/ kahlua instead of espresso
I was just telling someone the 'Dick Bradsell ...wake me up and fuck me up story'...my own twist is aswell as the standard Vodka,Kahlua..but some Butterscotch Schnapps rounds it off nicely. Had the pleasure of having a few cocktails from Dick whilst he was at The Atlantic Bar...may he rest in peace
Wonderful video!
Gonna have to try this at some point - though I fear it may be a while until I get into espresso... Perhaps I'll get into using an aeropress.
Thank you! That should work really well, just make sure you make the saccharum the same days as brewing the coffee for best results.
First time here, very interesting. Thanks for sharing
Thank you! That sounds epic, I need to give that a try!
Only thing I don’t understand is the mils. I’m Canadian so we use ounces. And I can’t seem to find a good converter. So 20 mils = 1 ounce (approximately)??
How would you do the Amaretto in hot cup? My dad told me it was a thing in Paris back in the 70's. You'd ordered an espresso and one shot of Amaretto, drink the coffee first then pour un the amaretto immediately and savour. This needs to me made into a cocktail if it hadn't been the case already!
Have you tried substituting the COFFEE SACCHARUM for (sakes of the conversation) 0.50 oz. of Mr. Black?
I have. Different coffee liqueurs have varying levels of sweetness so often need a touch of sugar syrup to balance out. I did a fair amount of research into this that is in the two videos below.
th-cam.com/video/v-FyoVez_Lc/w-d-xo.html
th-cam.com/video/gBr-JW3b0Jk/w-d-xo.html
I love your channel. Do you have any tips for making it with coldbrew instead? We dont have an espresso machine at work
Thank you! I made a video on this a long while back - cold brew isn't my preferred method as it is very difficult to get the strength and intensity of espresso, but it can still be a delicious drink.
th-cam.com/video/gBr-JW3b0Jk/w-d-xo.html
Dan, you mention wanting 10g of sugar per serving, which can be made using 20mL of a 1:1 sugar syrup. Do you mean 20g of a 1:1 sugar syrup, because 10g of sugar into 10g of water results in about 13.5mL.
What’s the secret for the espresso martini to be foamy ?
How long did you shake for and what size of ice did you use?
Dude. Excellent video.
Thank you!
Great recipe! Would love to see your take on an Insomniac's Pillow; I think it is my favourite "dessert cocktail" :)
Thank you! That sounds like a treat of a cocktail!
I have one of those nespresso machines..those are ok for this recipie?
Sure thing, you might not have quite the same coffee intensity as a traditional espresso shot, but it should still be delicious and I’m all for experimentation!
Sent by the Hoff
Have you tried using pisco instead of vodka/rum. I’m a huge fan of it
Pisco is so underrated
Not yet in an Espresso Martini, but I love Pisco and suspect it would be immense paired with the right coffee!
OMG this was good. My best espresso martini to date.
It was not clear, long shot of espresso or a double shot of espresso. I decided a double shot as a long shot would have led to dilution.
- 40ml @AmosOwensUK craft vodka
- 15ml agave syrup
- two shots @NotesLondon Colombian espresso
Shaken not stirred, strained into a martini glass.
Bars love cocktails. Why? They can pour crap into a glass and charge high prices. A rare exception, Lincoln Jazz Cafe.
The vodka Amos Owens craft vodka, my vodka of choice for espresso martini. 40% alcohol content.
My drinks are stored in the fridge not the freezer. The glass chilled in the freezer. I always remember visiting a friend in Tenerife, the drinks were brought from the freezer encrusted in ice. He considered to use the freezer for anything else to be a waste of the freezer.
Colombian single origin washed from Notes (it was to hand).
El Tambo Colombian coffee washed
Tasting Notes: Candied Hazelnuts | Milk Chocolate | Toffee
Origin: Cauca, Colombia
Producer: 2 Smallholders
Variety: Castillo & Colombia
I've used agave syrup not simple sugar syrup. Sweeter than simple sugar syrup, so dial back from the 20ml for simple sugar syrup. Agave syrup one and a half times sweeter than simple sugar syrup.
Simple sugar syrup I learnt from a friend in Cyprus who ran The Third Room in Larnaca, coffee shop during the day, cocktail bar at night. Stasi had made nearly everything he used, the family owned a vineyard and distillery in the mountains. Sadly The Third Room is no more. Stasi to be found at Panda and Son in Scotland.
#espresso #martini #coffee #vodka #Colombian
phenomenal video. it might be time to dust off the old nanopresso. stunning clips of the espresso being pulled, by the way!
Thank you!
Veery nice video, as other commentator noted, love the explanation and all that.
would recommend changing the beat drop edm tho, not only its not a good one in itself, it doesnt fit the vibe of the video. (James Hoffman is a good reference?)
Thank you, and noted! I'll see what I can find on Epidemic Sounds 😁
Can i ask a question? I can’t get a good micro foam on my espresso martinis. It ends up with larger bubbles. What Can i do to improve?
Thanks for this great content.
Of course! There are a few variables here that will help, but I’d say the most critical are:
1. Using ice which is still nice and dry and hasn’t started to melt
2. Using a shaker with plenty of headroom (e.g. a Boston shaker)
3. Using great coffee which hasn’t been open for too long
I hope this helps!
TH-cam. Feature this man!
Thank you! Nice machine, by the way. Stay tuned for Slayer-related content too.
@@DANFELLOWScoffeecocktails your videos definitely helped me get one.
@@vancitycanucks That’s awesome to hear!
Hey Dan
Awesome vidéo thank you.
Could you tell us where to build Saline solution ?
Thank you
Thank you! Just add 1 part salt (e.g. 10g) to 5 parts boiling water (e.g. 50g) and stir to dissolve. Hope this helps!
@@DANFELLOWScoffeecocktails simple as that !
Cheers !
Maybe a collab with
Hoffman !
A 'bripe-tail' has been suggested!
Just tantalising! How long are spirits in freezer without actually freezing them?
Thank you! They have a high enough ABV that they won’t freeze in a domestic freezer 👌
Great video! Question: What ratio would you use when making the strong filter coffee? Assuming that the standard one is 60grams/liter. Really don’t want to use instant espresso… Thanks! 👍
Ideally as strong as possible while maintaining a good extraction. The best substitutes for me would be a Wacaco Picopresso or Aeropress, both of which can get to pretty much espresso strength while maintaining high enough extractions. Check out the videos below for more info:
th-cam.com/video/lL7jEY2F2TM/w-d-xo.html
th-cam.com/video/gBr-JW3b0Jk/w-d-xo.html
@@DANFELLOWScoffeecocktails Thanks for the answer! Will definitely look into getting a Aeropress 👌
What’s the brand of the espresso machine?
It's a Slayer Espresso Single Group, the best machine I have ever used! Feel free to drop me a message on IG if you'd like more information, and watch out for some Slayer related content here soon too!
What is a good brand of grenadine to make cherry coke?
Great question - I go with Monin for my flavoured syrups 👌
Do you need to allow the espresso to cool?! Just wondering if warm espresso would begin to melt the ice
The frozen spirits do a good job of countering the hot espresso, and using good ice that hasn’t started to melt should get you into the 20-30% dilution zone 👌
How about that mix but then use a milk frothier and add a creamy topper like a cappuccino
That works really well, just make sure you chill it really well and add ~25% of the drink weight in water to allow for some dilution.
Nice video. JH fan here.
Great video.
Thank you, glad you enjoyed it!
Does the ice size make a difference here? I understand big cubes recommended
The size is one variable, for sure. You want to balance texture and dilution here and bigger cubes which are well frozen (not melting) allow you enough time to get the foamy texture without overdiluting.
I’m never able to get much froth. How long do you shake it?
We should be able to fix this. The three keys here are:
1) Use high quality, freshly roasted and freshly ground coffee, ideally brewed fresh or at least the same day
2) Shake the drink very hard, ideally in a Boston shaker (which is bigger than a three piece shaker and has more headroom), for around 10-15 seconds
3) Use ice that hasn’t melted
If these steps are followed, the texture should be nice and foamy! Hopefully this helps!
So I don't mean to be a stickler but in the description section here, you said 1:1:1 ratio of coffee puck, sugar, and brewed coffee for the coffee sacrum. But I also watched the coffee sacrum video and it seems like you used double the quantity of brewed coffee. Does that make a big difference ? Having said that, great video btw. I currently have got my coffee pucks and Suger mingling together as we speak 🙂
You’re right! Please refer to the video description for the correct proportions which I should’ve definitely referenced in the video. I am filming an update to the Coffee Saccharum video to resolve this and answer some common questions. Watch this space in the next week or so!
Cheers!
🍻
Looks great, no sugar for me
Thank you, hope you enjoy it!
Sorry if this is a silly question, but could you give a quick description of how you make the saline solution?
There are no silly questions! To make it, dissolve, for example, 10g of good quality salt into 50g hot water and stir until it’s dissolved. Then you can add it with a dropper or syringe, or very carefully from a bottle. Hope that helps!
@@DANFELLOWScoffeecocktails Brilliant. Thanks, Dan! Loving the channel 🙌 I'll be giving this recipe a go asap
What about using some gomme syrup to add to the creamy mouthfeel?
Sure thing, that would work really well! The main driver of texture in my experience is a good, hard shake with ice that hasn't melted, but this would intensify it even further.
"Shake it like you hate it"
(c) 2022 Dan Fellows
This actually comes from Bea Bradsell who’s father invented the Espresso Martini - I can’t take credit for it!
The REAL Story of the ESPRESSO MARTINI! with Bea Bradsell
th-cam.com/video/arOq_kHuHEU/w-d-xo.html
How much ice do you add before shaking?
Enough to pretty much fill the bigger half of the shaker. Make sure it’s nice and dry and hasn’t started melting to avoid over-dilution 👌
hello I made your cocktail
But I want to clarify it, what process do you recommend?
This drink would be tricky to clarify without expensive equipment as it has no acid element, but you can experiment with the template below to achieve many different flavour profiles :) happy experimenting!
th-cam.com/video/WIghU0aDziI/w-d-xo.html
You are telling me you are a two-time back-to-back world champion? How high do you jump? Or should I ask, what is your vertical leap?
Maybe that's a future video, although I suspect Sasa Sestic would be the winner!
What was the second spirit you used?
It’s Diplomatico Planas 👌
How come all ingredients are either BLACK (espresso) or transparent (spirit, sugar, saline), but the drink turns out like it has cream/milk in it. Like a brown ish color?
Great question! I think it is the aeration and dilution / mixing that lightens the very dark brown espresso and the other ingredients. Shaking hard gives you a more creamy texture.
That looks amazing. What brand of espresso machine is that?
It’s a Slayer Espresso Single Group - the best machine I’ve ever used 👌 drop me a message on Instagram if you’d like any more info as I am a Slayer Ambassador and happy to help!
@@DANFELLOWScoffeecocktails Really appreciate it.
Why are you in Hoffman's kitchen?
Awesome Video. Very informative and easy to follow. Making some Coffee Saccharaum currently after watching this. In the description of this video it states 200 grams of Filter coffee but in the Coffee Saccharaum video it states 400 grams? Is it just a typo on here?
Thank you! That's a great spot, I should have mentioned I the video that I omitted the spirits and extra filter coffee in the Coffee Saccharum to make it more of a syrup than a coffee liqueur substitute, so the recipe in the description is there to address that. I hope you enjoy the drink!
@@DANFELLOWScoffeecocktails Awesome. So if I want more of a syrup I just add 200 ml of coffee and no spirit? Think that's what I'm going to try first :)
@@Lord_Frosty That’s the one! You can always add more filter and spirits later if you want to sip it on its own.
Fire 🔥
Thanks!
what espresso machine did you use?
It’s a Slayer Single Group. The best machine I have ever used by a long way!
Can you link the coffee suger recipe?
Sure thing. It is in the description or the full technique is below:
th-cam.com/video/aVSQj-FsSSY/w-d-xo.html
Teach me sir🤭
Hit subscribe and I’ll share what I can!
I am very curious if you have used Kokuto sugar (used in Kokuto Shochu) from Okinawa and what your thoughts on that are
I have used Kuro Sato in the past from Okinawa. I'm not sure if it is the same but I love it! I used it in one of my winning drinks for World Coffee in Good Spirits 2018, a Japanese Old Fashioned called Kyushiki. I'll make a video about it in the future.
@@DANFELLOWScoffeecocktails I have been googling around and it looks like it probably is the same or something very close and may just be different islands calling it different things (Okinawa vs. Amami island).
I asked the English language experts Christopher Pellegrini and Stephen Lyman and will report back what they say.
They have also talked about a very popular (highball?) drink made by adding awamori (Okinawan spirit distilled from rice and black Koji) to filter coffee. I think it would be very cool if you experimented with that in your Kokuto video and maybe could do things like Kokuto whip cream, Kokuto syrup, etc…
@@BBB_025 I am definitely going to look into this. Thanks for the recommendation!
I have not heard of Awamori being paired with espresso, but maybe you could be the first to present it to a large audience
@@DANFELLOWScoffeecocktails if you haven’t heard of Christopher Pellegrini or Stephen Lyman, I highly encourage you to look at their source materials (both are printed authors on Shochu and Japanese drinks, have done talks for the Japanese embassy, have a TH-cam channel, a podcast, and websites and are now importing high end Japanese spirits to the states)
How does this work, isn’t the coffee is supposed to wake you up from alcohol?
In the alleged words of the supermodel who this was created for, it is designed to "wake you up and **** you up!"
Check out this video for the full story! th-cam.com/video/arOq_kHuHEU/w-d-xo.html
Boom 🤯 to try it right now 🍒
Awesome! Make sure you use the Coffee Saccharum specs in the description to get optimal level of sweetness.
@@DANFELLOWScoffeecocktails yes , of course Master ☕
So no espresso?
Coffee is a stimulant, alcohol is a depressant, as someone studying psych I wouldn’t mix them on a consistent basis. One drink is okay I guess…
#drinkresponsibly - Moderation is key!
Hoffman said it was good. Hoffman was right.
Thank you!
Can you break this down in American measurements? Ounces? The cross between grams and milliliters is extremely confusing for us.
Came for a new idea on the espresso martini, left when he said to keep spirits in the freezer.
OMG get on with it!
the units here are horrenous. why would you give half the recipe in ml and half in grams
I wish it were simpler (e.g. 1ml of espresso weighing 1g), but unfortunately a lot of ingredients don’t directly convert. I aim to give measure in grams where I recommend weighing on scales, and ml where using a jigger for speed / convenience will suffice. Hope this helps!
Best way to get a heart attack
Best enjoyed in moderation!
I always thought it's vodka and Kahlua
That can work for sure, just make sure you use quality vodka (I especially like potato or wheat based) and allow for the sugar content of the Kahlua when you add your sweetener to avoid over-sweetening.
So you are telling me Martini is not part of Espresso Martini?
Where is martini??? ))
Tried this Martini espresso martini and it was gross
Let’s fix this, friend! Did you use the equal part Coffee Saccharum recipe from the new video / description? If you used the original spec from the older video originally linked (apologies the new spec wasn’t directly referenced in the Espresso Martini video), this was closer to a coffee liqueur than the syrup in the new video / description. It can easily be balanced with a little more sugar. Hope this helps!
the music made me suicidal, but nice recipe
It looks good. Just don't call it a Martini.
Too much scutter here!
1 part vanilla absolut vodka, 1 part espresso, 1 part kahlua....
Thank me later
Nothing wrong with that 🤷♂️
@@DANFELLOWScoffeecocktails I will however have to try your recipe!
Could be a game changer 🤔
I thought saline solution would make you sick? I'm confused lol
1 gram of salt and water would make you sick? Are you serious?
Saline is salt and water, it serves the same function as using salt to season food and bring out flavor. I have seen it become more common in cocktails now too.
@@Zaiyetz well 1:5 ratio, so 1/6th of a g of salt
You are thinking of eye drop solutions
James Hoffman has a video about different parts of the world adding salt to their coffee.
In that video he recommends adding salt to coffee if you want to reduce the perceived bitter flavors in coffee.
Where is the Martini? 😵💫