The Espresso Martini, but with coconut cream replacing some of the sweetness.
Why you are pouring this tonight
The Coconut Espresso Martini is the Espresso Martini with coconut cream replacing some of the sweetness, which is to say slightly tropical, slightly more dessert-like, and a better drink than its plain cousin on a summer evening. Vodka, fresh espresso, Kahlua, coconut cream. Shaken hard enough to build the foam cap that distinguishes a properly made Espresso Martini from a sad scaffold of liquid.
The shake is the technique. Fifteen seconds, hard, with plenty of ice. The longer you shake, the thicker the foam. The foam should hold for ninety seconds at least; if it falls apart immediately you did not shake hard enough. Use a fresh espresso pulled within the last two minutes (a Moccamaster, a Breville, anything that produces a proper crema). Real Kahlua, not the cheap version. Coco Lopez for the coconut cream. Three coffee beans floated on the foam. Pair with the end of dinner, replaces both dessert and the second espresso.
What to pour it alongside
End of dinner. Replaces both dessert and coffee.
Notes
The shake builds the foam, longer is better here. The foam should hold for 90 seconds at least.
The recipe
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