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Soufflé Espresso Martini

This espresso martini is elevated by a luxurious egg white coffee foam reminiscent of a soufflé, merging the intense espresso flavors with a visually striking, velvety topping.
Prep Time5 minutes
Course: Drinks
Servings: 1 martini

Ingredients

Soufflé (coffee foam)

  • 1 egg white
  • 1 tsp white sugar
  • 2 ounces water
  • ½ ounce espresso (chilled)
  • ice cubes

Espresso Martini

  • 2 ounces vodka
  • 1 ounce espresso chilled
  • ½ ounce Kahlua or other coffee liqueur
  • ½ ounce crème de cacao (can omit)
  • ½ ounce maple syrup (or simple syrup)
  • ice cubes
  • coffee beans for garnish

Instructions

Soufflé (coffee foam)

  • Add egg white, sugar, water, chilled espresso, and ice cubes to a cocktail shaker. Shake for 30 seconds. Strain the mixture to remove the ice cubes, then shake again in the cocktail shaker for 30 more seconds.
  • Pour the foam into a straight walled martini glass. Fill it all the way to the top!
  • Let that rest for a few minutes while you prep the martini.

Espresso Martini

  • Add vodka, chilled espresso, Kahlua, crème de cacao, maple syrup, and ice cubes to a cocktail shaker. Shake hard for 30 seconds.

Assembly

  • Poke a hole in the centre of the coffee foam using a straw. Carefully pour your martini mix into the hole. Your soufflé will rise up over the edge of the glass!
  • Garnish with the classic three coffee beans, and enjoy.

Notes

  1. A Note on Egg Whites: Raw eggs may pose a risk of foodborne illness. To minimize this risk, consider using pasteurized egg whites, which are heat-treated to kill bacteria. Alternatively, you can use liquid egg whites that are pasteurized and safe for consumption without cooking.
  2. Preparation Technique: When separating eggs, be cautious not to let any yolk mix with the whites, as even a small amount of yolk can hinder the foaming process.
  3. Shaking Technique: Shake the egg white mixture vigorously and for an adequate amount of time. This action emulsifies the egg whites and incorporates air, creating the desired frothy texture for your Soufflé coffee foam.
  4. Chilling Espresso: Properly chilled espresso is crucial for maintaining the temperature and flavour profile of the cocktail. Ensure your espresso is thoroughly chilled before using it in both the Soufflé coffee foam and the Espresso Martini. You can pre-chill espresso by brewing it beforehand and refrigerating it for at least a couple of hours or using an espresso machine with a rapid cooling function to quickly chill it down.
  5. Substitutes for Maple Syrup: If you don't have maple syrup on hand, you can substitute it with simple syrup. To make simple syrup, combine equal parts water and sugar in a saucepan, heat until the sugar dissolves completely, then let it cool before using. Additionally, honey or agave syrup can be alternatives to impart a different sweetness and flavour profile to the cocktail.
  6. Crème de Cacao Substitute: If you don't have crème de cacao, you can substitute it with chocolate liqueur or a combination of chocolate syrup and a touch of vanilla extract for a similar flavor profile. Adjust the quantities based on your taste preferences, starting with a small amount and gradually adding more to achieve the desired chocolatey essence in the cocktail.