The Bourbon Espresso Martini is the Espresso Martini with its vodka swapped for something that actually tastes of something. This Bourbon Espresso Martini recipe is bourbon, fresh espresso and coffee liqueur, and it’s richer and rounder than the original.
It’s a better drink, in my opinion, because bourbon and coffee share the same caramel and roasted notes. It’s one for after dinner, or whenever you need an excuse.
1
serving5
minutesBourbon, fresh espresso, coffee liqueur and syrup, shaken hard and served up with a foam. Rich, roasty and silky.
Ingredients
45 ml (1½ oz) bourbon
30 ml (1 oz) fresh espresso, cooled
22 ml (¾ oz) coffee liqueur
5 ml (1 tsp) simple syrup
Ice
3 coffee beans, to garnish
Method
- Chill a coupe or martini glass.
- Add the bourbon, espresso, coffee liqueur and syrup to a shaker with plenty of ice.
- Shake very hard for about 15 seconds.
- Double strain into the glass and float three coffee beans on the foam.
Thomas’s tip
- Brew the espresso fresh and let it cool a little. Hot coffee melts the ice, and old coffee tastes flat.
What does a Bourbon Espresso Martini taste like?
Dark roasted coffee and caramel up front, with bourbon vanilla and oak behind and a creamy foam. It’s rich, silky and a little bit bitter, with a sweet finish.
Tips for a better Bourbon Espresso Martini
Shake harder than you think you need to. The foam depends on it.
Use less syrup if your coffee liqueur is sweet.
Bourbon Espresso Martini variations
Use rye for a spicier drink. Add a pinch of salt. For a creamy twist, try a Bourbon White Russian, or for a hot version an Irish Coffee.
Best whisky for a Bourbon Espresso Martini
A bourbon with caramel and oak works best, because coffee loves both. Look for 45% or above.
Bourbon Espresso Martini: quick answers
What is in a Bourbon Espresso Martini?
Bourbon, fresh espresso, coffee liqueur and a little syrup, shaken and served up.
Can I use instant coffee?
You can, but fresh espresso gives a better foam and flavour.
Why is there foam?
The shaking traps air in the oils of the espresso.
Brew the espresso fresh and let it cool a little. Hot coffee melts the ice, and old coffee tastes flat.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
View profile →
