I make my espresso with the Flair but I love the fact that you recommend going to a local roaster or coffee shop for a fresh shot (or 4) of espresso. Cheers and can't wait for the next one.
This was a fun one, huge thanks to Compa Coffee, and Jay over at Hawthorn for helping us get the foamiest Espresso Martinis yet. Can’t wait to hear how everyone makes out at home.
Wow!! So amazing!! The Mr. Black Expresso Martini looks fabulous!! What if someone isn't a vodka fan? I know, heresy!! Lol!! I'm just not. Any ideas for different spirits? I grind coffee, fresh, for every coffee/espresso drink. Vancouver is a huge coffee city!! :-)
You guys want a nice stable foam that you can flavor to your liking? Add ~1/4 teaspoon of xantham gum (or 1 g) to a quart (or 100 ml) of coffee, coffee and any spirit of your choosing, or a coffee syrup and blend in a blender for a few seconds. You will get a smooth, silky foam that can be spooned on top of your drink and is stabilized. Go the extra mile and add that to an isi siphon and dispense an even more stabilized and thickened foam even quicker.
Great video - I love Mr Blacks. This recipe is delightful but its also beautiful on ice. Just to warn those in the comments not to drink it too late as first time I was up til 4am after having over half a 500ml bottle and had work the next day. Still though....fantastic drink. 10/10
Just bought a bottle of Mr Black, even though it was not easy to find in my country ( Denmark ), and it was not cheap, but damn thats good stuff :D My espresso martini is now at a hole new level. Well done guys, ive also tried the cold fashioned after i found ur YT channel, a damn good cocktail.
Beautiful! Thank you SO much for this great info. I need to purchase an espresso maker but have very little kitchen space. What is your favorite model of Nespresso?
I came here wondering why my espresso martinis weren’t foamy, hoping to find what I was doing wrong. I learned I was doing everything wrong. Opposite of what was suggested here. Ha! I took notes while watching. Going to make some foamy espresso martinis this Christmas!
Hey there Jeff, sorry for the delay. Yes, chilling all ingredients ahead of time can assist with slowing the dilution down a bit, but it's not necessary to achieve great results, and it does take up quite a bit of space in the ice box. We would suggest using this method if really large cocktail shaking ice cubes aren't available in your area, otherwise, room temp Mr Black and Vodka looks super good together on your bar cart, and can make a great espresso martini!
The Easy Spec: 2 Parts Mr Black Cold Brew Liquor 1 Part Espresso Shake with ice. Strain. Coffee Beans. The Boozier Spec: 2 Parts Mr Black Cold Brew Liquor 1 Part Vodka (or spirit of your choosing) 1 Part Espresso Shake with ice. Strain. Coffee Beans. *Sweeten to taste **If needed, you can sub cold brew concentrate for espresso
Our online shop currently services Northern Ireland mrblack.co/uk/. But we are about to launch with a distributor out there very soon, join our mailing list to be the first to find out!
in regards to the simple syrup, i use a 1-1 ratio of water and sugar. should i change the ratio to 1-2 in water and sugar and use a half ounce of it in the drink?
Hey mate, how much sugar do you typically use in your Espresso Martinis? We usually add a bar spoon to a quarter ounce (8-10mls) at the most when using a vodka forward recipe such as 1.5oz vodka, 1oz Mr Black, 1oz coffee. In that case, yes using a 2:1 sugar to water ratio syrup would be better as to limit dilution, but we would recommend a bar spoon to .25oz of the syrup. We've had our fair share of espresso martinis this year, and the one takeaway we've noticed is that when they aren't too sweet, they can be quite re-drinkable/reorderable. Cheers!
Matt, sorry for the delayed response! Hope you got on alright. The length will always depend on the ice you're using. If it's small chip ice we don't recommend shaking for much longer than 5-10 seconds as the ice will dilute and impart too much water into the cocktail, rendering all that hard work to get foam mute. If you're using larger ice, then we suggest 10-15 seconds, hard shake, to get that really delicious head of foam. Cheers!
@@MrBlackSpirits thank you for the response! Oh boy I shook it way too long then. I have nice big cubes and I shook it for over a minute. Coincidently I have more Mr. Black on its way to me so I will try for 10-15 seconds. Thank you!
Does it matter how much ice you put in the shaker? All the talk about dilution confused me a bit because all the other quantities and qualities were precise (including sizes of ice cubes!) but not how much ice to put in the shaker... ? About to make my first ever imprecise dodgy tiny cubed Mr Black Espresso Martini anyway! Or I might end up drinking the espresso and Mr Black both straight separately haha
Hey there! Are you double straining it through a mesh filter at all? That will ensure none of those pesky large bubbles make it into your tasty Espresso Martinis! Hope that helps!
If anyone here accumulates starbucks stars/points, you can redeem 200 points for up to 12 shots of espresso, rather than just using them for 1 drink. That's what i do when i'm having friends over and making a bunch of espresso martinis.
A bit confusing and contradictory in the video. An espresso shot goes bad after 10 seconds, where the heart, body and crema combine. You say to let the espresso cool, the barista says to use fresh coffee. You don't want to overdilute, but you don't want to ruin the flavour of the coffee. This is more applicable to connoisseurs I suppose. I guess there is no perfect answer. You could let it cool, but you'd want to cool it as fast as possible to preserve what flavour you can (liquid nitrogen would be a hassle). Or you could just use the fresh espresso, which is hot and will increase dilution. With good quality, fresh local craft espresso beans, it will still taste good whichever method you use. But, I like to have all my ingredients in a shaker except the espresso ready, and then pull the shot and pour it in, and immediately start shaking before 10 seconds has passed. Maybe it's just the past barista in me wanting to do it this way. You don't want to shake it for too long. I have also tried the method of pulling the shots, cooling them down in the freezer/fridge and then using them later in the same day. It's not horrible. But I would eliminate as much time as possible between shot being pulled and being integrated into a drink for the best possible flavour.
Hey there Michael, sorry if the video seemed contradictory. Thanks for commenting and adding to the dialogue. I hear you as far as time where an espresso shot is at it's freshest. This is absolutely true as far as enjoying the espresso by itself, and where the former barista in both of us can agree it's most delicious. However, the bartender in me most admit that THE most important aspect of a great cocktail, over a good cocktail, is all in dilution. So, for the sake of cocktail application, I must err on the side of getting the dilution right, and, as I have tried it both ways, the added 10 minutes to let the espresso cool doesn't take away from the flavor, or the frothy head of the cocktail, as you can see in the video. In stating all this, however, I've never been in the business of telling people how to make their cocktails in their own home, so, I'm excited to hear you've dialed in the Espresso Martini to your own liking, and it's in these minor differences that make all of our cocktails unique. I can drink to that, cheers mate!
@@stephenkurpinsky7426 To be honest, I have only made an espresso martini a handful of times, so I'm mostly going off of the former barista in me. 2020 was the year I really got into making cocktails. I do enjoy espresso martinis. And while brewed fresh was good, as we both mentioned, it increased dilution. It's clear that either way, the flavour will change, (through dilution or being mixed with Mr Black and vodka anyways), so it's not as if it's straight espresso in a national barista competition. It's a bit of a dilemma. But, upon further consideration, I think I might try your preferred way of letting it cool first. I'd just stick it in the freezer immediately after pulling the shot to cool it down pronto. I can see how using the shot within 10 minutes and thereby preventing over-dilution could lead to a tastier drink that still retains most of the freshness of the espresso (which intricate flavours of instantaneous freshness would otherwise get washed out by dilution if using a piping hot espresso shot). Cheers to that mate! While you're at it, please try to offer shipment to Canada! I'm still getting ahold of Mr Black, but it's quite difficult. You guys are desperately needed here! All the best.
I make my espresso with the Flair but I love the fact that you recommend going to a local roaster or coffee shop for a fresh shot (or 4) of espresso. Cheers and can't wait for the next one.
Sounds like you’ve got a pro set up at your house house mate!
Fresh brewed espresso at home in the am and chill it in the fridge for that night
I just recently started using Mr. Black’s and I frothed some creamer and put it on top and it was a game changer.
This was a fun one, huge thanks to Compa Coffee, and Jay over at Hawthorn for helping us get the foamiest Espresso Martinis yet. Can’t wait to hear how everyone makes out at home.
Wow!! So amazing!! The Mr. Black Expresso Martini looks fabulous!! What if someone isn't a vodka fan? I know, heresy!! Lol!! I'm just not. Any ideas for different spirits? I grind coffee, fresh, for every coffee/espresso drink. Vancouver is a huge coffee city!! :-)
@@christinecamley We really enjoy cognac or brandy as a sub for vodka, Mezcal is quite tasty too if you enjoy a little roasty, smokiness.
@@MrBlackSpirits Hey thanks so much!! These are terrific subs. I can't wait to try them out! Cheers! :-)
Hi there does the 2,1,1 ratio affect the head over using the 2,1 ratio?
I love when you follow a video and it actually works 😮👌🏾👌🏾👌🏾 Thank you
Amazing to hear Joel!
Love this recipe ! Looks awesome 👌
You guys want a nice stable foam that you can flavor to your liking? Add ~1/4 teaspoon of xantham gum (or 1 g) to a quart (or 100 ml) of coffee, coffee and any spirit of your choosing, or a coffee syrup and blend in a blender for a few seconds. You will get a smooth, silky foam that can be spooned on top of your drink and is stabilized. Go the extra mile and add that to an isi siphon and dispense an even more stabilized and thickened foam even quicker.
Man I love Mr. Black. Beats out every other brand of coffee liqueur to me.
The foam head looks amazing. Great video. Cheers and Happy Holidays!
Hope you had a great holiday!
Fabulous!!! I just got my hands on some Mr Black. Looking forward to making all my favorites replacing Kahlua with Mr Black. Cheers!
What will you be making first PJ?
what does 2 parts actually mean in measurements? is that 2 oz or 60ml , or is it even larger amounts?
Great video - I love Mr Blacks. This recipe is delightful but its also beautiful on ice. Just to warn those in the comments not to drink it too late as first time I was up til 4am after having over half a 500ml bottle and had work the next day. Still though....fantastic drink. 10/10
Cheers Freddie!
Been there, felt like my heart was about to burst out my chest hahahaha
Can't wait to try! Just ordered my first bottle!
Amazing to hear Kim! What drink will you be making first?
@@MrBlackSpirits a foamy espresso martini of course and then an Old Fashion!
@@kimdowell5781 can't go wrong with that lineup!
Just bought a bottle of Mr Black, even though it was not easy to find in my country ( Denmark ), and it was not cheap, but damn thats good stuff :D
My espresso martini is now at a hole new level. Well done guys, ive also tried the cold fashioned after i found ur YT channel, a damn good cocktail.
Can’t wait to shake up a few of these
Beautiful! Thank you SO much for this great info. I need to purchase an espresso maker but have very little kitchen space. What is your favorite model of Nespresso?
Excellent video
Cheers Viktorija!
I came here wondering why my espresso martinis weren’t foamy, hoping to find what I was doing wrong. I learned I was doing everything wrong. Opposite of what was suggested here. Ha! I took notes while watching. Going to make some foamy espresso martinis this Christmas!
Glad we could help, have a happy holiday!
If I can get my daughter to make me some espresso in the morning, I will have one for breakfast! (It will be Saturday)
Smashing way to start the weekend in our opinion.
Is it recommended to chill the Mr Black and Vodka before your pour into the shaker with ice? This would also assist in halting dilution right?
Hey there Jeff, sorry for the delay. Yes, chilling all ingredients ahead of time can assist with slowing the dilution down a bit, but it's not necessary to achieve great results, and it does take up quite a bit of space in the ice box. We would suggest using this method if really large cocktail shaking ice cubes aren't available in your area, otherwise, room temp Mr Black and Vodka looks super good together on your bar cart, and can make a great espresso martini!
Cool video
Great video! Do you have an exact recipe for an espresso martini to share though?
The Easy Spec:
2 Parts Mr Black Cold Brew Liquor
1 Part Espresso
Shake with ice. Strain. Coffee Beans.
The Boozier Spec:
2 Parts Mr Black Cold Brew Liquor
1 Part Vodka (or spirit of your choosing)
1 Part Espresso
Shake with ice. Strain. Coffee Beans.
*Sweeten to taste
**If needed, you can sub cold brew concentrate for espresso
Looks great, can't wait to try the recipe! If I want to add that sugar syrup too, how much would you add?
We recommend a teaspoon or a bar spoon of the simple syrup!
Love how you're doing your engagement with channels on RUclips! Haven't seen your brand in Ireland, do you distribute to our part of the world?
Our online shop currently services Northern Ireland mrblack.co/uk/. But we are about to launch with a distributor out there very soon, join our mailing list to be the first to find out!
@@MrBlackSpirits Great info! Thanks! Will keep an eye out for the announcement for sure, would be cool to do a demo with it for our Irish viewers!
Hi man.
Can we use plunger coffee?
Cheers
Absolutely!
Where you get that strainer!? It's so beautiful
Barkeeper Silverlake!
Where can i get that strainer?
Hey mate, Stephen uses one he's purchased at Barkeeper in Silverlake, LA, but you can also get them from Umami Mart online! Cheers.
in regards to the simple syrup, i use a 1-1 ratio of water and sugar. should i change the ratio to 1-2 in water and sugar and use a half ounce of it in the drink?
Hey mate, how much sugar do you typically use in your Espresso Martinis? We usually add a bar spoon to a quarter ounce (8-10mls) at the most when using a vodka forward recipe such as 1.5oz vodka, 1oz Mr Black, 1oz coffee. In that case, yes using a 2:1 sugar to water ratio syrup would be better as to limit dilution, but we would recommend a bar spoon to .25oz of the syrup. We've had our fair share of espresso martinis this year, and the one takeaway we've noticed is that when they aren't too sweet, they can be quite re-drinkable/reorderable. Cheers!
How long should I shake it? I’ve got some Mr. Black on its way to me and I can’t wait to try and make this at home.
Matt, sorry for the delayed response! Hope you got on alright. The length will always depend on the ice you're using. If it's small chip ice we don't recommend shaking for much longer than 5-10 seconds as the ice will dilute and impart too much water into the cocktail, rendering all that hard work to get foam mute. If you're using larger ice, then we suggest 10-15 seconds, hard shake, to get that really delicious head of foam. Cheers!
@@MrBlackSpirits thank you for the response! Oh boy I shook it way too long then. I have nice big cubes and I shook it for over a minute. Coincidently I have more Mr. Black on its way to me so I will try for 10-15 seconds. Thank you!
I can’t get mr black in Canada
How long do you shake it for ?
10-12 seconds is recommended, but you really have to go ham with the shake
Does it matter how much ice you put in the shaker? All the talk about dilution confused me a bit because all the other quantities and qualities were precise (including sizes of ice cubes!) but not how much ice to put in the shaker... ? About to make my first ever imprecise dodgy tiny cubed Mr Black Espresso Martini anyway! Or I might end up drinking the espresso and Mr Black both straight separately haha
Hi Lenny, the more ice the better! We recommend filling your shaker with as much ice as possible.
@@MrBlackSpirits ok thanks for the reply! When I tried it out I didn't use that much and only got a little foam. I will try with more ice next time :)
Can I get the same amount of foam, even if I use cold brew?
Yes! We recommend using a cold brew concentrate if you are going to sub cold brew.
What planet do you live on where your neighborhood grocery store has Kold-Draft cubes?
Stephen has access to all the goods in San Diego!
I used nespresso machine, but everytime got buble on top of foam , ur creamy foam is amazing, I dont know why but must be sth wrong with my process.
Hey there! Are you double straining it through a mesh filter at all? That will ensure none of those pesky large bubbles make it into your tasty Espresso Martinis! Hope that helps!
If anyone here accumulates starbucks stars/points, you can redeem 200 points for up to 12 shots of espresso, rather than just using them for 1 drink. That's what i do when i'm having friends over and making a bunch of espresso martinis.
Please send me a bottle
..and be good humans!!!
What?
Is there an assumption we aren't good?!
A bit confusing and contradictory in the video. An espresso shot goes bad after 10 seconds, where the heart, body and crema combine. You say to let the espresso cool, the barista says to use fresh coffee. You don't want to overdilute, but you don't want to ruin the flavour of the coffee. This is more applicable to connoisseurs I suppose. I guess there is no perfect answer. You could let it cool, but you'd want to cool it as fast as possible to preserve what flavour you can (liquid nitrogen would be a hassle). Or you could just use the fresh espresso, which is hot and will increase dilution. With good quality, fresh local craft espresso beans, it will still taste good whichever method you use.
But, I like to have all my ingredients in a shaker except the espresso ready, and then pull the shot and pour it in, and immediately start shaking before 10 seconds has passed. Maybe it's just the past barista in me wanting to do it this way. You don't want to shake it for too long. I have also tried the method of pulling the shots, cooling them down in the freezer/fridge and then using them later in the same day. It's not horrible. But I would eliminate as much time as possible between shot being pulled and being integrated into a drink for the best possible flavour.
Hey there Michael, sorry if the video seemed contradictory. Thanks for commenting and adding to the dialogue. I hear you as far as time where an espresso shot is at it's freshest. This is absolutely true as far as enjoying the espresso by itself, and where the former barista in both of us can agree it's most delicious. However, the bartender in me most admit that THE most important aspect of a great cocktail, over a good cocktail, is all in dilution. So, for the sake of cocktail application, I must err on the side of getting the dilution right, and, as I have tried it both ways, the added 10 minutes to let the espresso cool doesn't take away from the flavor, or the frothy head of the cocktail, as you can see in the video. In stating all this, however, I've never been in the business of telling people how to make their cocktails in their own home, so, I'm excited to hear you've dialed in the Espresso Martini to your own liking, and it's in these minor differences that make all of our cocktails unique. I can drink to that, cheers mate!
@@stephenkurpinsky7426 To be honest, I have only made an espresso martini a handful of times, so I'm mostly going off of the former barista in me. 2020 was the year I really got into making cocktails. I do enjoy espresso martinis. And while brewed fresh was good, as we both mentioned, it increased dilution. It's clear that either way, the flavour will change, (through dilution or being mixed with Mr Black and vodka anyways), so it's not as if it's straight espresso in a national barista competition.
It's a bit of a dilemma. But, upon further consideration, I think I might try your preferred way of letting it cool first. I'd just stick it in the freezer immediately after pulling the shot to cool it down pronto. I can see how using the shot within 10 minutes and thereby preventing over-dilution could lead to a tastier drink that still retains most of the freshness of the espresso (which intricate flavours of instantaneous freshness would otherwise get washed out by dilution if using a piping hot espresso shot).
Cheers to that mate! While you're at it, please try to offer shipment to Canada! I'm still getting ahold of Mr Black, but it's quite difficult. You guys are desperately needed here! All the best.
Instead of simple syrup, sub with 1 shot Frangelico.
Sounds tasty!