Often called an espressotini, the espresso martini is one of many variations of a martini cocktail made with gin or vodka and vermouth. It is thought that the martini was invented by a bartender at the Occidental Hotel whose regular customer took a ferry every morning from the hotel to the town of Martinez located in the San Francisco Bay area. A plaque commemorating the birth of the Martini is located there at the corner of Alhambra Avenue and Masonic Street.
A perfect after-dinner drink/dessert with a jolt of caffeine and a nice hit of a combo of vodka, Sabroso coffee liqueur and Baileys Irish Creme, this espresso martini is simple to prepare.
3 ounces freshly brewed espresso
1 shot vodka
1 shot Sabroso-Licor de Cafe (coffee liqueur)
1 ounce Baileys Irish Cream
Pour freshly brewed espresso in a cocktail shaker half-filled with crushed ice. Add vodka, coffee liqueur and Baileys. Shake vigorously for a few minutes. Pour into a chilled glass. Garnish with three fresh coffee beans. Serves 1. For a sorbet, freeze mixture in an ice cream maker or in a shallow container. If using a shallow container, use a fork to scrape to resemble a granité.