3 tips for BEGINNERS to make perfect espresso martinis! 

I make my coffee on the stove top and use my Cheat code..... a couple of drops of "WonderFoam" cocktail foamer... works a treat ☕🍸

I use big ice and concentrated cold brew. Still I can't get my crema thicker than 2mm. Maybe because my coupe glass is very wide so I get so much surface. Egg white helps.

I just use fresh espresso, and shake it hard. Works like a charm every time. 30ml Vanilla vodka, 30ml Kahlua, shot of strong espresso (~40ml), 15ml Frangelico and 10ml of simplesyrup. Yes it's a sweeter version, but I've had great success with it. Were a huge hit at a bar I worked at.

1.Make sure you put ice in the glass or preferably have a chilled glass from the freezer,before you start. 2.Put all the ingredients in the small shaker and put the espresso shots last. I mentioned ‘shots’ because you can use 2 ristretto shots instead of an espresso shot,this will give higher concentration of oils and crema from the coffee. Also,make sure you put the espresso shots right before you start shaking,don’t let the espresso get cold or too much oxygen cause it will start to get ‘flat’ and lose it’s properties. 3.Fill the large shaker with the biggest ice cubes you can find all the way to the top,make sure you fill it up to 100% so you won’t dillute the drink and make it chill and aerate faster. Shake as hard as you can horizontally,make sure to get the ice from the one tin to the other,don’t do any up and down motions and create distance when you’re shaking so you can hear the ice hitting the bottom of each tin. Use as much strength as you can and shake no more than 10-15 seconds. 4.Steps 2 and 3 are the most important ones,don’t mess those up. 5.Thank me later❤

Thanks for the feedback! I have a few videos like this lined up so it will be interesting to see the overall response 🙌

@@StevetheBartender_ looking forward to it! Very valuable content, my next drink is obviously E.M. with proper technique.

I'd love to see more of this as well! A lot of drinks I make aren't quite up there and I'd love to improve on it

Glad you do! I'll be doing more :)

Haha, he makes filming quite difficult 😅

@@StevetheBartender_ , it’s the toughest, most frustrating job you’ll ever love (and miss when they’re on their own)!

I wondered if anyone else heard that. I always love those Easter eggs! Great looking drinks!

Couldn't agree more!

What!? No way... you should def try one then.

Why thank you, I appreciate you!

Thanks Ramiro! More to come...

Eek! Sorry Dan!! Just sub’d to your channel 🙌

@@StevetheBartender_ Haha, not at all, I'm all for any and all coffee cocktail content! Thanks for the sub; needless to say, I'm already subscribed 🤜🤛

It's the go to wake me up cocktail for sure..

🤣🤣🤣

Cheers Mark! I'll keep em coming!

I was waiting for someone to make that comment.

Nope unfortunately, it’s not available in Australia. I’ve tried getting in touch with them directly to send me a bottle to use but no luck!

Green screening..?

Lol, just picturing a coupe of Guinness...

@@StevetheBartender_ you know it would work and next time you have it you will try 😂

If you have freshly ground beans then you can easily make your own cold brew or cold drip.. 👍

I'm sure if you shake the hell out of it, it would probably make a semi decent crema... but then it would most likely be overdiluted... check out the ice cube trays I linked to in the video - they're literally perfect for making drinks at home.

Sorry, what did you mean to type?

@@StevetheBartender_ and I haven’t had a drink yet. Do you have a link to the cocktail set you use?

@@paramedicbarber974 I didn't but it as a set.. what items do you need? Shaker, strainer, jigger..?

@@StevetheBartender_ yes all of the above to get started

Super syrup? Kevin Kos' egg white replacement..?

Super syrup is amazing stuff, but was trying to figure out how to incorporate it without making the cocktail too sweet.

@@StevetheBartender_ yes, it's fantastic bro, i'm using just 15ml selfmade super syrup from kevin in my nick & nora glasses are more than enough foam, you all should try it amazing i never waste egg yolk any more since using super syrup 🤤

@@bobbarron1920 just using meth n xantan n tap water but do not using blender just simply combine n stir

First Press.

It’s available for preorder now. cocktailguide.com has a list of retailers. It’s officially published Nov 15th.. 👍

When you strain the 2 cocktails from the 1 tin... do you fill one completely then the other? Or both halfway then top it? Nice crema if you just shake 1 in the tins though?

@@StevetheBartender_ I use the later method where I fill all 4 glasses half way with 1 shaker then top it with the second one to get an even crema across all of them. But the crema tend to be 'shorter' than when I make just 1 (perfect crema) 🤔

@@jamesho2865 ​ feel free to send me a video DM on Instagram and I might be able to critique, if you like.

Tequila or rum work well :)

Love your work Tim!

@@StevetheBartender_ STEVE!! Thank you so much!!! I had excellent teachers!!!

No thank you. Waaaay too much sugar for my liking. There’s enough sugar in coffee liqueur.

Alternate straining into each glass a third at a time so you don't have one drink that's mostly liquid, and one that's mostly foam.

@@Fiach0Connor I do that. I even double to triple the amount of time to shake for more foam

You didn't watch the video? I used an equal part recipe for demonstration (cold drip, vodka, coffee liqueur): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-93tlLY4io_Q.html

I did of course, you said coffee (either hot, cold brew or cold drip and explained the difference) equal parts vodka to coffee liquor Unless your coffee liquor is mega sweet, or you prefer a sharper espresso martini, no mention of simple syrup I don't have access to your coffee liquor through my suppliers, so I use Khuala instead (not sure that's how you spell it!!) And add 12ml simple syrup to 25ml vodka/coffee liquor plus double espresso

@@briansewell7263 Mr Black is far less sweet than Kahlua and has a stronger coffee flavour. No probs using simple if that’s how you like it. Note that I was also using an equal part recipe for the purpose of demonstrating how to get a good crema rather than demonstrating the best ratios.

Hey...?

If you like it sweeter? Sure 👍

🎉

Really? The one on the right hand side looks better, you think? 10-12 seconds is the ideal time to get the right amount of dilution and chilling.