Espresso Martini With Cheese Pairings

Espresso martinis reemerged as a popular drink for a reason—bitter coffee plays so well with spirits and sweetness. The Murray's version involves homemade espresso-infused spirits and syrup made with chocolate hazelnut spread. Our recipes for these components make more than you need for one cocktail, so feel free to keep the leftovers in your fridge for whenever the craving strikes. Just grab your chilled martini glasses and get shaking, but don't forget the four perfect cheese pairings to add some savory balance to your evening.

Featuring

Serves
1person

preparation & ingredients

1 cup freshly ground espresso beans

2 oz. coconut rum

6 oz. vodka

1/2 cup water

2 Tbsp. raw sugar

1/4 cup Chocolate Hazelnut Spread

2 oz. espresso-infused spirits (see above)

1/2 oz. coffee liqueur like Kahlua

1 oz. espresso, cooled

3 coffee beans, for garnish

3/4 oz. chocolate syrup (see above)

Murray's 18 Month Aged Comte

Montealva

Murray's La Tur

Four Fat Fowl St. Stephen

Make the espresso-infused spirits: Combine the rum, vodka, and ground espresso in a glass or bowl, and allow to steep for at least 12 hours in the refrigerator. Strain through a fine mesh strainer, and reserve the espresso grinds (you can re-use these to brew the espresso for your cocktail). Store the infused spirits in the refrigerator until ready to mix all ingredients.

Make the chocolate syrup: Combine all ingredients for the syrup in a saucepan, and cook over medium-high heat, stirring until the sugar has fully dissolved. Strain through a fine mesh strainer, and set aside to cool.

Make the cocktail: Combine all ingredients in a shaker, and stir to distribute the chocolate sauce. Add ice and shake vigorously for 20 seconds. Strain into a chilled glass, and garnish with the coffee beans. Enjoy paired with our favorite savory-sweet cheeses.