Mexican Espresso Martini Recipe
Share
Ingredients (1 serving):
- 2 oz tequila (preferably silver or reposado)
- 1 oz coffee liqueur (e.g., Kahlúa)
- 1 oz freshly brewed espresso (cooled)
- 0.5 oz agave syrup (adjust to taste)
- 0.5 oz coffee cream liqueur (optional, for added creaminess)
- Ice cubes
- Pinch of cinnamon (for garnish)
- Coffee beans (for garnish)
Equipment:
- Nitrovana dispenser
- Nitro chargers
- Martini glass
Instructions:
-
Prepare the Martini Glass:
- Chill a martini glass in the freezer for at least 10 minutes.
-
Brew the Espresso:
- Brew a shot of espresso and let it cool to room temperature.
- Option to use cold brew coffee as well
-
Make the Agave Syrup:
- If you don't have agave syrup, make it by combining equal parts agave nectar and water in a small saucepan. Heat until the nectar is dissolved, then let it cool.
-
Mix the Ingredients:
- In a separate container, combine the tequila, coffee liqueur, cooled espresso, agave syrup, and coffee cream liqueur (if using). Stir well to ensure all ingredients are fully integrated.
-
Prepare the Nitrovana:
- Pour the Mexican espresso martini mixture into the Nitrovana dispenser.
- Add a few ice cubes to the dispenser to chill the mixture.
- Charge the dispenser with a nitro charger according to the manufacturer's instructions.
- Shake the dispenser vigorously for about 15-20 seconds to infuse the nitrogen.
-
Serve:
- Take the chilled martini glass out of the freezer.
- Flip the dispenser upside down, pointing the tip into the glass.
- Gradually pull the trigger to dispense the nitro Mexican espresso martini into the glass.
-
Garnish and Serve:
- Garnish with a pinch of cinnamon and a few coffee beans.
- Serve immediately and enjoy the creamy, frothy texture of the nitro-infused cocktail.
This recipe uses the Nitrovana dispenser to create a rich, creamy, and visually appealing Nitro Mexican Espresso Martini. The infusion of nitrogen adds a smooth, velvety texture to this delightful coffee cocktail with a Mexican twist.