Caviar espresso Martini

Classic espresso martini with saline foam and a caviar spoon resting on the rim.


Yield: 10 tasting cocktails
Prep Time: 1 hour
Active Time: 15 minutes
Service Temperature: Cold (2–4°C)

Ingredients
Espresso Martini Base
• 300 ml premium vodka (neutral, smooth base like Grey Goose or Beluga)
• 150 ml Kahlúa or coffee liqueur
• 150 ml fresh pulled espresso (cooled, double-shot intensity)
• 30 ml simple syrup (1:1)
• 1 pinch sea salt


Saline Foam (Caviar Mimic)
• 100 ml water
• 1 g fine sea salt
• 2 g soy lecithin powder
• 10 ml vodka (optional, for aroma)
• (Yields fine, microbubble foam that floats atop the martini.)


Caviar Garnish
• 40 g Imperial or Baeri caviar (4 g per cocktail)
• Serve in mother-of-pearl spoon balanced on glass rim
Optional Garnish Accents
• Gold leaf fragment on foam
• Crushed coffee bean dust (micro pinch for aroma)


Method
1. Brew the Espresso Base
Pull 10 double shots of espresso (approx. 300 ml total).
Allow to cool fully, then refrigerate.
Mix espresso, vodka, Kahlúa, simple syrup, and a pinch of salt in a shaker bottle; chill for at least 15
minutes.


2. Prepare the Saline Foam
Combine water, salt, and vodka (if using).
Whisk in soy lecithin using an immersion blender at a shallow angle.
Allow to rest for 2 minutes; a stable, airy foam layer will form.
Spoon off top foam for service — it will hold for about 10 minutes.

3. Shake the Espresso Martini (à la minute)
In a cocktail shaker, combine:
75 ml of the espresso-vodka mixture
Handful of ice cubes
Shake vigorously for 15 seconds for aeration.
Double strain into a chilled coupe or martini glass.


4. Finish & Serve
Spoon a thin layer of saline foam gently on top of the drink.
Rest a mother-of-pearl caviar spoon across the rim with 4 g caviar.
Optionally add a small fragment of gold leaf on the foam for shimmer.


5. Service Presentation
Plateware: Chilled coupe on black leather or slate coaster.
Lighting: Warm spotlight to make the foam glow softly.
Server’s line:
“An espresso martini kissed by the sea — saline foam and caviar, for the final note of luxury.”


Chef / Mixologist Notes
Flavor flow: bitter coffee → caramel warmth → saline umami → creamy finish.
Balance: caviar brine elevates the dark chocolate and espresso notes.
Texture contrast: crisp cold cocktail vs. soft foam vs. popping pearls.
Pro tip: Always serve foam freshly whisked; stale foam loses saline fragrance.
Non-Alcoholic Variation
Replace vodka with Seedlip Spice 94 or cold brew concentrate.
Replace Kahlúa with house-made coffee syrup.
Retain caviar garnish for umami contrast.