Peppermint Espresso Martini
A candy cane-flavored twist, just in time for the Holidays
How to make the perfect Peppermint Espresso Martini
How do I get the perfect froth / foam on my Peppermint Espresso Martini?
Easy – just shake the ingredients with lots of ice for at least 20 seconds. The more you shake, the more microfoam builds up, giving you that velvety froth when you pour it into your glass.
I don’t have a shaker. What can I use?
You don’t need one! Use anything with a well-fitting lid, like a protein shaker, mason jar, etc. Just make sure the lid is screwed on tight, to stop it getting messy.
What type of ice should I use to shake the ingredients with?
Any ice will do! Try making ice out of filtered water, for the best result. Or, better still, trying experimenting with ice cubes made from your favorite filtered coffee, for a stronger coffee flavor.
What’s a non-alcoholic alternative to Kahlúa in a Peppermint Espresso Martini?
As Kahlúa adds the sweetness and heavy mouth-feel, you’ll need an alternative for that sensory experience. Try using one part syrup (we recommend either chocolate or vanilla).
How do I get the perfect froth / foam on my Peppermint Espresso Martini?
Easy – just shake the ingredients with lots of ice for at least 20 seconds. The more you shake, the more microfoam builds up, giving you that velvety froth when you pour it into your glass.
I don’t have a shaker. What can I use?
You don’t need one! Use anything with a well-fitting lid, like a protein shaker, mason jar, etc. Just make sure the lid is screwed on tight, to stop it getting messy.
What type of ice should I use to shake the ingredients with?
Any ice will do! Try making ice out of filtered water, for the best result. Or, better still, trying experimenting with ice cubes made from your favorite filtered coffee, for a stronger coffee flavor.
What’s a non-alcoholic alternative to Kahlúa in a Peppermint Espresso Martini?
As Kahlúa adds the sweetness and heavy mouth-feel, you’ll need an alternative for that sensory experience. Try using one part syrup (we recommend either chocolate or vanilla).
