Expresso Martini

Since this is an Indianized version of a classic espresso martini, I figured that I should begin right from the name -

Given that India as a country isn’t a large overall consumer of coffee (save a few concentrated parts), the advent of real, authentic coffee that isn’t a pack of instant-dissolve granules is still pretty big for the most part. Due to this lack of generic availability and knowledge, a common misnomer for espresso coffee amongst Indians is…eXpresso.

And yeah, while that makes No sense whatsoever (I mean, espresso is technically a time consuming method to brew coffee as opposed to instant coffee), this is a factoid worth putting on the internet.

ingredients

• 1 oz vodka

• 1 oz kahlua

• 1 oz coconut milk, preferably unsweetened

• 1 oz fresh brewed espresso

• Pinch of cardamom seeds

• 3 drops cardamom bitters

• 1/2 oz demerara simple syrup

• Ice

• Pinch of crushed instant coffee granules, to garnish

METHOD

• Crush the cardamom seeds a bit and add them to the espresso while it’s still hot. Let it steep for 15 - 20 minutes as it cools down to room temperature. Chill a martini glass in the meantime (or use a double-wall insulated glass, likee I did!).

• Once cooled, add the espresso and all other ingredients to a cocktail shaker, shake well for a few seconds, then double strain into your cocktail glass. Garnish with the crushed instant coffee.