Brunch will never be boring again with this Espresso Martini recipe.
If you’re like me, the smell of coffee is what gets you out of bed in the morning. Well, I’ll give you one better: coffee and cocktails. What better sip to start your brunch than a kicky espresso?
Bursting with baking spices and unquestionably coffee-forward, this brunch-ready espresso martini is made with Lawrenceville Distilling’s Parking Chair Vodka and Maggie’s Farm Rum Coffee liquor (a rum-based spirit that packs a caffeinated, cold-brew kick). If you have a local favorite, go ahead and swap it in; we recommend using whatever local distiller is at the top of your list. Ladies and gentlemen: start your engines!
Why Are Local Spirits Best for This Espresso Martini?
It seems easier to head to any store and grab any two bottles off the shelf but using local spirits in this Espresso Martini elevates it to restaurant level. Often made with locally sourced ingredients these spirits reflect the region’s terroir and can add subtle nuances in flavor that mass-market options might lack. Choosing a local vodka, for instance, introduces a smoother texture or a hint of regional grain. With local coffee liqueur, the spirit may feature beans roasted nearby, offering a fresher and more distinctive coffee profile. By opting for local spirits, you’re not only enhancing the cocktail’s character but also contributing to the local economy.
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Espresso Martini
Description
Your dream morning wake-up call.
Ingredients
- 2 oz Parking Chair Vodka (or your choice of local vodka)
- 1 oz Maggie’s Farm Coffee Liqueur (or your choice of local coffee liqueur)
- .5 oz chai-spiced brown sugar syrup
Instructions
- Shake and strain back into cocktail tin.
- Discard ice and shake again until frothy.
- Strain into a chilled coupe.
Recipe by Kaitlin Fellers
Story by Maggie Weaver
Photography by Keith Recker
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