Name: Greek Espresso Martini
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Tsipouro; 30 ml Espresso coffee (hot); 20 ml Mastiha liqueur; 5 ml Brown sugar syrup; 2 Saline solution 4:1

Serve in

Coupe glass

Ingredients:
1 1/3 fl oz	O/Purist Tsipouro
1 fl oz	Espresso coffee (freshly brewed & hot)
2/3 fl oz	Kleos Mastiha liqueur
1/6 fl oz	Demerara/Muscovado/brown sugar syrup (2 sugar:1 water)
2 drop	Saline solution 4:1 (20g sea salt to 80g water)
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Read about cocktail measures and measuring.

How to make:

Select and pre-chill a Coupe glass.
Prepare coffee beans for garnish.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Float 3 coffee beans for garnish.

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Strength & taste guide:

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

The distinctive flavours of tsipouro and mastiha influence this 'Greek' Espresso Martini.

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History:

Created in October 2021 by yours truly at the Clocktower in Rye, England.

More cocktails by Simon Difford

Nutrition:

140 calories

Alcohol content:

1.2 standard drinks
17.64% alc./vol. (35.28° proof)
16.8 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Greek Espresso Martini

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