The FASTEST way to make espresso martinis for a party

Are you still shaking espresso martinis one at a time? Let me show you how to pre-batch the espresso martini so you can entertain with ease and knock out four espresso martinis in less than 30 seconds. So not only does this espresso martini taste great, it's incredibly easy to make and very very quick to serve. I'll run you through the ingredients first. Obviously it's an espresso martini so we've got a coffee liqueur. I'm using Threefold Distillings coffee liqueur. We use a combination of Brazilian and Colombian beans. We do a triple extraction so we make a cold brew. We do an ethanol extract so it's essentially just vodka and coffee and then we also do heat extracted coffee which gives it more of that freshly brewed you know espresso or your morning cup of coffee. It adds more richness and more bold flavors to the coffee liqueur. And then next up we've got Diplomatico age rum. Obviously you don't have to use this rum, you can use an alternate rum as well. I just picked this one because it has some kind of spice and chocolate kind of notes which will pair well with the coffee liqueur and then I'm amping up those chocolatey notes with a chocolate bitters. Next up we have coffee. I'm using a coffee concentrate so it's made with a cold drip process but you can use a cold brew concentrate but if you do have an espresso machine feel free to pull espresso shots off there. You'll get more of those aromatics and the oils from the freshly brewed espresso and it'll make a better crema. Not saying that this is a bad crema but you'll just have a beautiful texture to your espresso might say. The best part about this particular recipe is you don't actually need any ice so you prep this ahead of time, keep it in the fridge to chill it down and then half an hour to an hour before your guests arrive I'd move into the freezer to get it nice and cold and the reason we're not adding dilution through through shaking is because we've got coconut water so that in itself is the dilution. The reason I say move into the freezer is because your fridge is going to be you know close to zero degrees celsius but you want it below freezing because when you stir or shake a drink you're usually serving that drink below zero degrees celsius so if you keep it in the fridge it's not going to quite get cold enough so move to the freezer for a little bit it'll get just under zero degrees you know minus two to minus four within that range it's got the alcohol in there so it's lowering the freezing point so it's not going to freeze. Admittedly if your freezer is really cold and you leave it in there too long it will probably freeze and you'll break a glass so keep it in your freezer for 30 to 60 minutes before your guests arrive take it out it's going to be ice cold and you're going to be serving excellent drinks. We've got chocolate bitters so I'm using my own brand of chocolate bitters Steve Barton chocolate bitters which is rich cacao and then you've got some warming spices in there as well so it's going to add complexity to the cocktail and then we've got a little bit of saline solution which is four parts water to one part salt which is just going to make the drink pop it's going to make it sing. Let's back to the ingredients so we're measuring out 400 milliliters of coffee liqueur so if you don't have access to three-fold coffee liqueur and you use something else just keep in mind this is low in sugar so this has 210 grams of sugar per liter Mr Black has 250 so you could swap that one for one something like Kahlua has 400 grams of sugar per liter so you will need to adjust your recipe so just keep that in mind 400 milliliters of coffee liqueur 200 mils of your choice of aged rum oh that was exactly 200 that was lucky coffee concentrate 300 mil as I said if you've got an espresso machine feel free to pull off some espresso shots and add that in but for the sake of simplicity coffee concentrate coconut water 800 mil so instead of shaking the espresso martini and adding dilution with water which is not going to add any flavor we're using coconut water so it's going to make a very flavorsome espresso martini so 800 mil and this is going to serve 14 drinks it's only a relatively small batch so 14 drinks so I'm going to do 14 dashes of chocolate bitters now the chocolate bitters and the saline solution are optional if you don't have these you can omit them it's just not quite going to be the same but it's still going to make a good drink and ordinarily I do two drops per espresso martini of saline solution so 28 drops all up this batch recipe has made 1.7 liters so I'm going to split it across two bottles so I need to combine the ingredients so I'm using the crew supply bottles these hold 850 mil each if you would like to grab a bottle you can find a link in the description below these are awesome screw off base so they're easy to clean I made eggnog for Christmas and the whole bottle was lined with oils and fats so just to be able to screw off the base and clean it made it incredibly easy if you had something like this bottle you just have to ditch the bottle so it's really useful now they are a tad expensive but I highly recommend getting them because you only need to buy them once and you can reuse them over and over again very very handy tool to have behind the bar let's keep in mind this does have coffee in here so it's going to oxidize and it's going to evolve and potentially degrade over time so the fresher the better I'd ideally make this in the morning keep it in the fridge transfer it to the freezer for that 30 to 60 minutes before serving but I wouldn't keep this in the fridge for a week or two ideally just keep it fresh especially when you're using freshly poured espresso so I'm going to transfer these to the fridge and I've got another bottle sitting in the freezer which I'm going to show you exactly how easy it is to make a batch of espresso martinis like that now to serve your espresso martinis all you have to do is measure out four ounces 120 milliliters of your batch espresso martini so I'm going to make four at once in a single cocktail shaker 480 ml will perfectly fill these nicanor glasses with a nice crema transfer this into the big tin because it won't fit into the small tin and it'll make a mess there you have four superb looking espresso martinis all with a really nice crema on top all it took was a little bit of pre-batching some time in the fridge and the freezer and then there was no ice needed so minimal equipment one single shaker didn't even need a strainer to pour this out pre-batching just simplifies entertaining it means that you can enjoy people's company you can spend a little bit of time behind the bar but not the entire night now most importantly how does it taste rich coffee forward and it's got that little hint of chocolate I do tend to find that cold brew extracts more of the chocolatey notes from coffee so we've got a choc coffee kind of note to this espresso martini and then it's enhanced with the chocolate bitters with some spice in there as well so it adds more complexity this is a really tasty espresso martini and it's incredibly easy to batch and serve multiple drinks very very fast cheers till next time