Espresso Martini Recipe - Creamy Espresso, Chocolate with a kick!


	Espresso Martini Recipe "A little Half & Half, espresso vodka, and cream de cacao" This espresso martini recipe is adapted from the Wynn Las Vegas. I LOVE the Wynn, it's one of my favorite places to stay on the Vegas strip. And yes, I have stayed at about every major casino hotel on the strip. This place is class, even their simple coffee shop is above par. This espresso martini recipe was recently featured in their January 2010 newsletter and I thought WOO HOO! One fork in the road where we part ways. They add simple syrup. I don't. This martini is so sweet don't even try it before dinner! Okay and one other thing - they use specific brands of alchocol (I listed below). I didn't have access to their branded names mentioned - so I bought decent liqueur and it still turned out creamy rich good! It doesn't disappoint, but fair warning - it is dessert in a cup. A nice after dinner liquid dessert. See the substitution section below for tips and questions. Espresso Martini YIELD: 1 serving INGREDIENTS: * 1 ½ oz. Espresso Vodka * 1 oz. Crème de Cacao * 1 oz. Half & Half Procedure * Combine the above ingredients into a mixing glass. * Add ice and shake well. * Strain ( but there really won't be much to strain) and pour in a chilled glass. * Garnish if you want with chocolate shavings on the rim. * Serve. Adapted from The Wynn Las Vegas Substitutions and Questions Can I use milk instead of half and half? I would say no. You need the fat in the half and half for flavor. Well, even the simulation of it - so the fat free half and half would do. But really the NORMAL half and half is the best How much simple syrup was called for in the original recipe? An 1/8th of an ounce. So, if you think you need it - add it in. I just found it sweet and flavorful enough without. NOTE: The original recipe from the Wynn uses Triple Olives Espresso Vodka, and Marie Blizzards Dark Crème de Cacao. Back to the espresso martini recipe. Italian Drinks Amaretto Coffee Amaretto Sour Drink Recipe Amaretto Stone Sour Recipe Amaretto Vodka Peach Schnapps Amaretto Tea Arnold Palmer Recipe Basil Martini Bellini Recipe Berry Sangria Best Sangria Recipe Blue Lagoon Drink Blue Martini Recipe Cafe Amaretto Espresso Drink Recipe Espresso Martini Recipe Harvey Wallbanger Recipe How To Make Sangria Kahlua And Cream Recipe Kamikaze Drink Italian Margarita Recipe Limoncello Recipe Liqueur Names Manhattan Drink Recipe Peach Sangria Rob Roy Recipe Soco Amaretto Lime Sour Apple Martini Recipe Watermelon Margarita Recipe Wedding Cake Martini White Chocolate Martini Recipe White Sangria Recipe I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something. When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest. So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook. I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style. I hope she looks down and smiles this Halloween. Lisa Would you like to share this page? You know how to do it! Thanks for sharing the sugar love! Contact Me Privacy Policy About
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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.