ESPRESSO MARTONY

This limited-edition chocolate glass will be exclusively available at Dirty Martini Bishopsgate over the bank holiday weekend (Friday 18^th – Monday 21^st April).

The first 10 customers to order a Kahlúa Espresso MarTony on each day will receive an Espresso Martini served in the iconic Tony’s Chocolonely milk chocolate MarTony glass.

If you don’t get your hands on a chocolate glass, no problems. Simply follow the recipe above to make your own Espresso MarTony by adding chocolate shavings on top for a seriously decadent treat that will impress your coffee and chocolate-loving guests.

Both Kahlúa and Tony’s Chocolate share similar principles and values when it comes to traceability, sustainability and support for our farmers. Making it a natural choice when pairing two of the most indulgent ingredients together – coffee and chocolate.

Easy – just shake the ingredients with lots of ice for 15-20 seconds. The longer and more enthusiastically you shake, the more microfoam builds up, giving you that layer of creamy froth when you strain it into your glass.

We recommend espresso (freshly) roasted coffee. We love using high-quality, dark roast coffee beans, which you can grind up yourself at home. This ensures a rich flavour that stands out in your cocktail. Using good quality medium roasted beans also works well. It depends on your taste.

That’s okay, regular coffee also works. You can use a home coffee pod machine, or a stove top percolator. Just remember, If you’re using regular coffee, you’ll need to use less water, as the intensity will differ. Also, if you’re using filtered coffee, just know that the froth won’t be as thick and creamy.

We think freshly brewed espresso is best, but if you’re in a pinch, you can also use strong instant coffee. Just make sure it’s well-dissolved and has a rich flavour to mimic the intensity of espresso.

For sure! Cold brew can be a great alternative, since it has a smoother, less acidic coffee flavour. We think it especially works well in warmer weather and adds a different twist to the traditional Espresso Martini.

Shaking does a couple of things – it chills the ingredients down and helps build up the microfoam by creating tiny air bubbles, which give that classic creamy texture. We think that’s just as important as getting the flavours right.

While a cocktail shaker is ideal, you don’t need one. We say anything with a tight fitting lid, like a mason jar, protein shaker or a blender bottle works just as well. Just make sure the lid is screwed on tight to stop it getting messy.

Straining removes the shards of ice and any coffee grounds after shaking, and helps build the creamy texture. You don’t need a cocktail strainer, a tea strainer works just as well.