The Ultimate Creme Brulee Espresso Martini

Introduction

The Espresso Martini has seen a massive resurgence in recent years, but the Creme Brulee Espresso Martini takes this caffeine-fueled favorite to a whole new level of decadence. By combining the rich, roasted notes of espresso with the creamy, custard-like flavors of vanilla bean and rum cream, finished with a literal ‘brûlée’ top, you create a cocktail that is as much a dessert as it is a drink.

Ingredients List

• 2 oz Angostura White Oak Coconut Rum
• 1 oz Bamboo Rum Cream (or your preferred coffee/cream liqueur)
• 1 shot (approx. 1.5 oz) Freshly Brewed Espresso (chilled slightly)
• 1/4 oz Simple Syrup
• Under 1 tsp Vanilla Bean Paste
• 1 Fresh Egg White (Pasteurized)
• Ice for shaking
• Granulated white sugar (for the topping)

Step-by-Step Instructions

Step 1: The Dry Shake

The secret to a thick, velvety foam is the ‘dry shake.’ Combine the coconut rum, rum cream, espresso, simple syrup, vanilla bean paste, and the egg white in a cocktail shaker. Do not add ice yet. Seal the shaker tightly and shake vigorously for at least 30 seconds. This emulsifies the egg white and creates the airy structure needed for the ‘brûlée’ topping to sit on.

Step 2: The Cold Shake

Now, open the shaker and add plenty of ice. Seal it back up and shake again until the outside of the shaker is frosty. This chills the drink and provides the necessary dilution without breaking down the foam you just created.

Step 3: The Pour

Strain the mixture into a chilled coupe or martini glass. You should see a thick, creamy head of foam rise to the top immediately. Wait about 10-15 seconds for the foam to fully settle and stabilize.

Step 4: The Brûlée

Gently sprinkle a thin, even layer of white sugar over the surface of the foam. Using a kitchen blowtorch, carefully melt and caramelize the sugar. Move the torch constantly to avoid scorching the foam or cracking the glass. Aim for a golden-brown, glass-like finish.

Expert Tips for Success

• Temperature Matters: Ensure your espresso is not boiling hot when it hits the egg white, or you might cook it. Let it cool slightly first.
• Sugar Choice: While brown sugar adds a nice molasses note, white granulated sugar typically caramelizes more evenly and creates a harder ‘crack.’
• The Glassware: Use high-quality tempered glass if you plan on using a torch near the rim, and keep the flame focused on the center of the drink.

Nutritional Notes

This is a decadent treat. Approximate calories per serving: 320 kcal. Contains caffeine and alcohol. Please enjoy responsibly.