Ina Garten’s espresso martini from her Barefoot Contessa show mixes chilled espresso, orange-flavored vodka, and Kahlua into a foamy cocktail. It serves eight at around 220 calories each and takes just 5 minutes, because the only step is shaking and straining.
Ina swaps plain vodka for orange-flavored, then tops each glass with a twist of orange peel instead of the usual coffee beans. That double hit of orange means this version tastes more like a cocktail and less like a cup of spiked coffee.
Nail the 30-second shake and the rest takes care of itself, because that vigorous shaking is what creates the signature foam on top. A half-hearted shake gives you a flat, watery pour with no head, so count the full 30 seconds before you stop.
Source: Copyright 2007 Ina Garten, featured on Barefoot Contessa (Halloween for Grownups episode), verified from foodnetwork.com
Ina Garten Espresso Martini
Course: Drinks, CocktailsCuisine: AmericanDifficulty: Easy8
servings5
minutes220
kcal5
minutesChilled espresso, orange vodka, and coffee liqueur get shaken with ice for 30 seconds until a thick foam forms. Each glass gets strained and finished with a twist of orange peel before serving immediately.
Ingredients
- For the espresso martini:
2 cups freshly brewed espresso, chilled
2 cups orange-flavored vodka (Stoli Ohrani recommended)
1 cup coffee liqueur (Kahlua recommended)
- For garnish:
8 slices orange peel, twisted
Directions
- Chill the glasses: Place 8 martini glasses in the freezer while you prep, since a cold glass keeps the drink from warming too fast.
- Fill the shaker: Fill a cocktail shaker halfway with ice, then add the espresso, orange vodka, and coffee liqueur.
- Shake: Shake vigorously for 30 seconds until the mixture is foamy and the shaker feels cold in your hand.
- Strain and serve: Strain into the chilled martini glasses, then twist an orange peel over each glass and drop it in before serving at once.
FAQs
Can I use regular vodka instead of orange-flavored?
You can, but you lose the citrus dimension that makes this recipe different from a standard espresso martini. Ina specifically calls for Stoli Ohrani, which is an orange vodka that adds sweetness and fragrance without tasting artificial.
If you use plain vodka, add a quarter teaspoon of orange extract per batch to get close to the same effect. Absolut Mandrin or Grey Goose L’Orange work as alternatives too, since any orange-flavored vodka will carry the citrus note Ina intended.
What if I don’t have an espresso machine?
Strong brewed coffee from a Moka pot or an AeroPress works as a substitute, since both produce a concentrated coffee close to espresso strength. Use double the normal coffee grounds to get a brew dark enough for the cocktail.
Instant espresso powder dissolved in hot water is the quickest backup, and 2 tablespoons per cup gives you the right intensity. Let whatever you brew cool completely before shaking, because warm coffee melts the ice too fast and dilutes the drink.
Can I make the espresso ahead of time?
Brew the espresso up to 24 hours ahead and store it in a sealed jar in the fridge, since the flavor holds well overnight. Cold espresso actually works better for this recipe, because it keeps the ice from melting as fast when you shake.
Do not freeze the espresso into ice cubes for this drink, since the cubes melt unevenly and you lose control of the ratios. Pre-measure the 2 cups into a jar so you can pour straight into the shaker on the night of the party.
What desserts pair well with this espresso martini?
Rich chocolate desserts match the coffee and orange flavors in the drink without fighting them. salted caramel brownies are a strong choice, since the caramel and chocolate pick up the sweetness of the Kahlua.
For something lighter, Ina’s frozen key lime pie cuts through the richness because the tartness and cold balance the coffee. Her bourbon chocolate pecan pie also works, and it leans into the boozy, warm-spice side of the evening instead.
How do I get a thicker foam on top?
The foam comes from the natural oils and crema in the espresso reacting with the vigorous shaking. Fresh espresso produces better foam than day-old coffee, so brew it the same day if foam is your priority.
Make sure the shaker is only half full of ice, because too much ice blocks the liquid from moving and reduces the foam. A metal shaker also helps more than a glass one, since metal gets colder faster and the temperature contrast helps the foam hold longer.
