How To Get The Froth On An Espresso Martini

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It s important not to use too much ice one bi. The key is to aerate introduce air into the liquid.

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Add ice that has come straight from the freezer you don t want to dilute your martini.

How to get the froth on an espresso martini. Half fill your shaker with ice and add all your ingredients the more air in the shaker the better. Even if it s a day old it will be frothy but the act of pulling fresh espresso releases co2 and oils that aid in making a beautiful emulsification naturally. Once shaken tap the side of the shaker to break the vacuum seal.

What s happening is after shaking the hell out of the drink i am not getting much foam creme when pouring the drink or rather there is a good foam but it s more like bubbles and quickly disappears. The ice needs to near freeze all the liquid and the ice needs to break up in the shaker. Empty the ice out of the martini glass then place the strainer on top of the shaker and pour the contents through a sieve directly into the glass.

The less water there is the more foam there will be. Here are some tips for the best froth. The only other thing you need is some stamina to shake for 20 seconds.

To get the lovely velvety foam you want the ice to smash a little bit while making your martini icy cold. This ensures your cocktail won t be diluted by melted ice as you add your ingredients to the mixing glass. I love an espresso martini and have just started making them at home 1 5 parts vodka 1 part kahlua 1 part coffee.

Shake vigorously for 10 15 seconds holding the shaker horizontally with your hands on the top and bottom seriously you don t want this exploding everywhere. To get the lovely signature frothy layer on the surface of your espresso martini you need to use real espresso coffee from a proper coffee machine that gives you a nice crema ie the velvety layer of foam on the espresso. You need a cocktail shaker vodka vanilla vodka if you have it coffee liquor kahlĂșa creme de cacao a shot of espresso and some espresso beans for a garnish.

The froth is created when you shake the ingredients over ice in a shaker. To get a very frothy top on top of your espresso martini you need to shake shake shake the mixture for a few seconds past when you think your arms will fall off minimum 20 seconds. When mixing your espresso martini add fresh ice to your cocktail shaker as the last ingredient.

Using the strainer and the sieve helps create a rich smooth froth. If you want a nice foam on top there are a few tips to make you look like a pro. Then combine the vodka coffee liqueur and espresso into your cocktail shaker.

Garnish with 3 coffee beans and attempt to contain your delight. Pop the top on the shaker and get shaking. Use ice from the freezer not an ice bucket.

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