Maple Espresso Martini
Vodka, espresso, coffee liqueur, and maple syrup — Bradsell's 1983 Espresso Martini with maple replacing simple syrup, Canada producing roughly 70% of world supply.
- 1½ ozvodka
- 1 ozfresh espresso(cooled)
- ¾ ozcoffee liqueur
- ½ ozmaple syrup
- three coffee beansgarnish
- 1Add all ingredients to a shaker with ice
- 2Shake very vigorously to create a frothy texture
- 3Double strain into a chilled martini glass
- 4Garnish with three coffee beans floated on top
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The Maple Espresso Martini builds on Dick Bradsell's 1983 London creation — the Espresso Martini combining fresh espresso, vodka, coffee liqueur, and sugar — by substituting maple syrup for refined sugar as the sweetener. Maple syrup, produced by boiling the sap of sugar maple trees, has been harvested in northeastern North America by Indigenous peoples for centuries before European settlers adopted and commercialized the process. Canada produces approximately 70% of the world's maple syrup, centered in Quebec's maple belt. The substitution of maple syrup for simple syrup in the Espresso Martini adds a distinctive earthy, caramelized character that softens the bitterness of the espresso while contributing depth beyond what plain sugar can provide, creating a cocktail that connects the classic recipe to North American terroir.
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