bitters
Whisky Espresso Martini
- Prep
- Serves1
- GlassCoupe
- MethodShake
A whisky espresso martini is a richer, deeper take on the classic espresso martini, replacing vodka with whisky for added warmth and character. This Scottish-inspired version uses whisky, Wild Scottish Bitters and Scots Pine Syrup to create a smooth, creamy cocktail with subtle woodland notes that pair beautifully with fresh espresso. The result is silky, aromatic and satisfying, an ideal after-dinner drink.
Ingredients
- 50ml whisky (a smooth blended Scotch works especially well)
- 50ml fresh espresso (about 1.5 to 2 shots), cooled slightly
- 15ml Scots Pine Wild Botanical Syrup
- 1 cap Wild Scottish Bitters
- 3 coffee beans, to garnish
Method
- Chill a coupe or martini glass, or fill it with ice water while you prepare the drink.
- Brew a fresh shot of strong espresso and allow it to cool for 2 to 3 minutes.
- Add the whisky, espresso, Scots Pine syrup and Wild Scottish Bitters to a cocktail shaker.
- Fill the shaker with cubed ice and shake hard for 15 to 20 seconds.
- Double strain into the chilled glass for a smooth, creamy texture.
- Garnish with three coffee beans and serve immediately.
Tips
Fresh espresso produces the best foam and texture. If you do not have Scots Pine syrup, substitute 10 to 15ml simple syrup or maple syrup. The pine note will be softer, but the drink will remain balanced and rich.
Using whisky instead of vodka adds body, warmth and gentle oak notes that complement coffee naturally. A smooth blended or lightly peated Scottish whisky works best, enhancing the espresso without overpowering it.