Chef notes
I love making espresso martinis with a spiced cacao syrup instead of simple syrup. In this recipe, the peppermint adds another fun element for a confectionary treat.
Technique tips: If you can, use fresh espresso to get a nice cocktail foam. Make sure to hard shake the espresso martini as well. The secret is to get as much air as possible into the mixture because this will create froth. If using a cold brew concentrate, try adding a 4 coffee beans to the shaker so the oil can help with the froth. Use a fine strainer to make sure you get out the chips of ice and small bits of beans. You can make several espressos in advance and store in a container until you make the cocktail.
Swap option: You can buy and use a ready-made peppermint syrup. Instead of peppermint tea you can use a 1 teaspoon peppermint extract.
