This Raspberry Rose Espresso Martini is floral and indulgent. The raspberry rose syrup brightens up the traditional cocktail with fresh fruit which creates a beautiful froth. I created this recipe for all of my espresso martini lovers.
The Cult Favorite Espresso Martini
The Espresso Martini has recently gained popularity and is known as a posh and sophisticated cocktail. It’s rich and creamy and will give you a boost of energy.
It was invented in the 1980s by British bartender guru, Dick Bradsell, at Fred’s Club in London. A young model who is now famous walked up to the bar and asked for something to “wake me up and f**k me up”. Bradsell’s solution was a martini consisting of freshly brewed espresso, vodka, coffee liqueur, and sugar. It resulted in a creamy and bittersweet martini which is now a cult favorite. The young model’s name is still a mystery, but my gut feeling is telling me that it’s Kate Moss. I can totally see that for her.
The Significance of Three Espresso Beans
Garnishing the espresso martini with three espresso beans comes from an adopted tradition of an Italian cocktail called, Sambuca. In the 1950s, it was a popular Italian anise liqueur that was served with three coffee beans. The three coffee beans serve as a reminder of the cocktail’s Italian roots and the enduring connection between coffee and good fortune of health, wealth, and happiness.
To add to the traditional three-bean garnish, this Raspberry Rose Espresso Martini has a delicate dust of freeze-dried raspberry powder that represents love. So to recap, this recipe is a reminder of health, wealth, happiness, and love. This Raspberry Rose Espresso Martini is perfect to serve your lover or before a girl’s night out.
Raspberry Rose Espresso Martini
Equipment
- Espresso machine
- Cocktail mesh strainer
- Medium mesh strainer
- 2 ounce jigger
- Small sauce pan
- Martini or coupe glass
- Metal spoon
Ingredients
- 2 oz vodka
- 1 oz Raspberry Rose Syrup See ingredients below
- 1 oz espresso
- 1/2 oz Kahlua
- 1/2 tsp dehydrated raspberry powder
- 3 espresso beans
- ice
Raspberry Rose Syrup
- 12 oz raspberries
- 1/4 cup sugar
- 5-6 drops rose water
Instructions
- Place a martini or coupe glass in the freezer to chill.
- Thoroughly rinse the raspberries under cold water. Transfer the raspberries to a small saucepan, add the sugar, and simmer on medium to low heat.
- Once the raspberries have disintegrated into a syrup consistency, place a mesh strainer over a bowl and pour the raspberry sauce. Stir the syrup through the strainer to remove the raspberry seeds using a metal spoon. Pour 5-6 drops of rose water into the syrup and stir. Place the syrup in an airtight container and store in the refrigerator.
- Add the vodka, espresso, raspberry rose syrup, Kahlua, and ice to a cocktail shaker. Shake until ice cold. Pour into the chilled martini or coupe glass.
- to garnish, place the raspberry powder into a small mesh cocktail strainer and lightly sift the raspberry powder on the top of the espresso martini. Add 3 espresso beans and serve. Cheers!
