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Espresso Martini reinvented

An Espresso Martini is a cocktail you can really go all out with. Ideal as a finish to the evening. The recipe for the most approachable version can be followed immediately below. A more challenging version follows at the bottom of the page. Both recipes are of course based on coffee and combine our Bôtan Signature Blend. This blend combines three varieties of roses as damask rose, raw and roasted cacao and lemon herbs. The flavour is floral and sweet.

Enjoy and let us know how you like Bôtan's version of the Espresso Martini.

Espresso Martini - the easy way 

Ingredients:

25 ml — Bôtan Signature Blend
35 ml — Vanilla Sugar Water (Check easy recipe below)*
70 ml — Espresso shot (double)
3 coffee beans as decoration (optional)

How to make it:

  1. Combine Bôtan (25 ml), vanilla sugar water (35 ml), double espresso coffee (70 ml) and 5 ice cubes (for shaking) to a cocktail shaker. Shake until ice cold
  2. Pour out while double straining into a chilled glass
  3. Garnish with 3 coffee beans (optional)

Ingredients vanilla sugar water:

500 gr — Sugar
500 gr — Water
4 gr — Staranise
4 gr — Coriander seeds
4 gr — Espresso coffee beans
1 gr — Fresh Vanilla (cut in half lengthwise + seeded)

How to make vanilla sugar water: 

  1. Combine water and sugar to a saucepan over medium-heat
  2. Bring the mixture to a simmer
  3. Stir occasionally and cook until the sugar has dissolved
  4. Add the remaining ingredients and let it simmer for 1 hour at the lowest heat
  5. Store the sugar water (+all ingredients) in the fridge and let the mixture further infuse for 1 night or 8 hours
  6. Strain through a fine sieve and store cold

 

Espresso Martini - the advanced way 

How to make it:

Pour into NITRO isi siphon:

  1. 300 gr Premix
  2. 150 gr good quality coldbrew coffee*
  3. 180 gr Bôtan Signature Blend
  4. Charge with Nitro ampule (isi brown)
  5. Give the siphon a hard shake and store in refrigerator
  6. Serve gently in your favourite coupe glass
  7. Garnish with espresso beans or grated cacao nib

Ingredients premix:

500 gr — Good quality Coldbrew coffee* 
80 gr — Bôtan Citrus Ginger
300 gr — Crystal Sugar
1 gr — Star anise whole 
2 gr — Good quality Vanilla seeded 
5 gr — Espresso Coffee beans    

How to make the premix:

  1. Combine all ingredients and heat slowly to 75 degrees
  2. Heat at 75 degrees for 30 minutes
  3. Let it cool down slowly outside the refrigerator
  4. Infuse for 12 hours in the refrigerator
  5. Pass through a fine sieve and keep cold

Ingredients cold brew coffee:

600 gr — hot water
400 gr — clear ice
70 gr — ground coffee Brazil Fazenda*

How to make cold brew coffee:

  1. Pour hot water over ground coffee through filter bag. 
  2. Let it drip onto the ice cubes. 

 


* We use Rush Rush's coffee - Brazil Fazenda Taquaral espresso

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