This creamy, lush espresso martini recipe straddles the line between cocktails and dessert. It's frothy, sweet and delicious, especially with a shaved chocolate rim.
Use a microplane grater to finely grate ½ ounce white chocolate and ½ ounce dark chocolate into two small saucers.
Lightly brush the rims of the cocktail glass with simple syrup (or agave), then dip the rims into the chocolate shavings until they adhere.
Make the Cocktail
Combine 2 ounces vodka, 1½ ounces Baileys Irish cream liquor, 1½ ounces Kahlua coffee liquor, 1 ounce simple syrup, 1 ounce half and half, ½ cup espresso, in a cocktail shaker with ice. Secure the lid and shake well until very well chilled and frothy, about 20 seconds. Pour into the prepared martini glasses. Garnish with coffee beans and serve.
FOR A PITCHER OF STIRRED BAILEYS ESPRESSO MARTINIS:
In a 32-ounce pitcher, combine 8 ounces vodka, 6 ounces Bailey's Irish Cream , 6 ounces Kahlúa, 4 ounces simple syrup, 4 ounces half and half, 2 cups espresso. Stir, cover and chill for at least 2 hours. Serve in chilled martini glasses with or without garnished rims.