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Guinness Espresso Martini

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Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: After Dinner Cocktail, coffee cocktails, cold brew cocktails, espresso martini variations, guinness cocktails, irish whiskey cocktails, st patricks day cocktails
Servings: 1
Author: Jenna Haley

Equipment

Ingredients

  • 1 oz coffee infused Irish whiskey
  • 1 oz Guinness
  • 1 oz coffee liqueur
  • 1 oz espresso or cold brew coffee
  • .5 oz brown butter toffee syrup
  • Heath bar for garnish
  • 3 espresso beans for garnish

Brown Butter Toffee Syrup:

Coffee Bean Infused Irish Whiskey:

  • 1/4 cup whole coffee beans
  • 750 ml bottle of Irish whiskey

Instructions

For the Drink:

  • Add the coffee whiskey, Guinness, coffee liqueur, espresso, and brown butter toffee syrup into a shaker with ice. Shake vigorously to get a good amount of foam.
  • Strain into a Nick and Nora, Martini, or Coup glass.
  • Crush up a Heath candy bar and sprinkle on one side of the martini
  • Garnish with 3 espresso beans in the middle
  • Serve immediately and enjoy. your Guinness Espresso Martini!

Brown Butter Toffee Syrup:

  • Add butter to a small saucepan over medium heat. Let it melt, then foam up. Stir as it browns and smells nutty with little golden bits at the bottom. It will burn quickly so keep an eye on it.
  • Immediately add in water, brown sugar, and salt. Let it come to a light boil. Stir to make sure all the sugars have melted, then let simmer for 5-7 minutes
  • Remove from heat stir in the vanilla bean paste. Let cool for 20 minutes
  • Strain out any butter particles and place into an airtight container and keep in the fridge for two weeks

Coffee Bean Infused Irish Whiskey:

  • Lightly crush 1/2 cup coffee beans. Do not grind them; you want larger pieces.
  • Combine the crushed coffee beans and whiskey in an airtight container (such as a Mason jar).
  • Seal and store in a cool, dark place for 12–24 hours.
  • Begin tasting after 12 hours to ensure the flavor hasn’t turned bitter. Do not over-steep.
  • Strain the infusion through cheesecloth.
  • Funnel the strained whiskey back into the original bottle.

Notes

Pro Tips

  • Shake longer than you think. A strong shake creates better foam.
  • Chill your glass in advance. It keeps the foam stable.
  • Taste your whiskey infusion at 12 hours to prevent bitterness.
Tried this recipe?Leave a comment and let us know how it was!