Elegant Espresso Martini Recipe feat. Oodle Coffee “Elegant Espresso”

Yield: 1 impeccably balanced cocktail
Glass: chilled coupe or Nick & Nora
Garnish: three floating espresso beans or a delicate vanilla-sugar rim

Ingredients

• 4 oz premium vodka (frozen)
• 2 oz Oodle Coffee Elegant Espresso, freshly pulled and still hot
• 1 tablespoon turbinado sugar
• 1/2 teaspoon pure vanilla extract
• Optional Silk Shot: 2 tablespoons (1 oz) half-and-half, heavy cream, or your favorite non-dairy creamer, gently whisked until just frothy

Method – The Elegance Build

1. Sugar dissolution: Pour the hot Elegant Espresso over the 1 tablespoon turbinado sugar in the shaker. The crema helps dissolve the sugar, leaving a glossy depth.
2. Chill base: Add vodka and vanilla extract to the shaker; cap with the cold metal tin.
3. Ice and emulsion: Fill shaker 3/4 with clear, hard ice. Shake vigorously for 12–15 seconds to emulsify the espresso oils and form a silky froth.
4. Optional Silk Shot: If using cream, uncap the shaker and pour the frothy cream over the back of a bar spoon onto the surface to float it for a layered, marbled look.
   Strain: Double-strain through a fine-mesh sieve into the chilled coupe or Nick & Nora. You should see a tawny crema cap resembling liquid velvet.

Garnish & Serve

• Float three espresso beans in a clover pattern, or
  Rim half the glass with vanilla-turbinado sugar for a crystalline sparkle.

Tasting Notes

Oodle’s Elegant Espresso delivers cocoa-nib sweetness and stone-fruit acidity. The turbinado sugar echoes its molasses notes, while a whisper of vanilla highlights the roasted caramel finish. The optional Silk Shot adds dessert-like richness without masking the coffee’s clarity.

Variations

• Oat-Cloud (dairy-free): Replace Silk Shot with 2 tablespoons oat milk creamer, gently froth to a light foam, and float on top. Keep the vanilla-turbinado rim for contrast.
• Mocha Touch: Add 1/8 teaspoon cocoa powder to the shaker with the espresso for a subtle mocha note.
• Vanilla-Turbinado Rim: Brush the rim with vanilla extract, then dip in turbinado sugar for extra aroma and sparkle.

Tips

• Use freshly pulled espresso for best crema and aroma.
• For extra velvety texture, chill the glass and consider using a larger ice block to minimize dilution.
• If you don’t have a bar spoon, you can carefully float the Silk Shot by pouring it down the side of the glass after the base is chilled or direct to shaker.