Espresso Martini Jello Shots

Name: Espresso Martini Jello Shots
Yield: 10
Cuisine: American

Recipe: Laura Unterberg , The Fox Bar & Cocktail Club , Nashville

Photo: Lindsay Rushton

October 28, 2022

These next-level jello shots turn the Espresso Martini up a notch.

Since Nashville’s The Fox Bar & Cocktail Club enjoys coming up with fun and unexpected takes on classic cocktails, head bartender Laura Unterberg created espresso martini jello shots. But to replicate the look of the beloved coffee cocktail, she adds a gelatin “foam” layer to resemble the drink’s froth and serves the shots in miniature tasting coupettes, completing the illusion.

Ingredients

Yield:25 3-oz. jello shots

12 oz. vodka
8 oz. cold brew coffee
3 oz. rich demerara syrup (2:1)
1 1/2 oz. Averna
2 sachets of gelatin (1/4 oz. each)
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"Foam" layer
1/2 sachet of gelatin
4 oz. coffee liqueur
4 oz. vodka
2 oz. rich simple syrup (2:1)
1 oz. cold water
1 Tbsp. white chocolate pudding powder

Tools:2 pots, whisk, hand mixer
Glass:shot
Garnish:coffee bean

Preparation

Slowly pour 2 sachets of gelatin into a bowl containing the cold brew coffee while whisking thoroughly. Let rest for 2 minutes while the gelatin blooms. In a separate pot, warm up the vodka, rich demerara syrup, and Averna. When it starts gently steaming, whisk thoroughly into the gelatin-coffee mixture. Pour this into your shot glasses of choice, gently cover, and place in fridge to set for 4 hours.

Foam LayerSlowly whisk half a sachet of gelatin and white chocolate pudding powder into cold water with coffee liqueur. Let the mixture rest for 2 minutes while the gelatin blooms. In a separate pot, warm vodka and rich simple syrup. When it starts gently steaming, whisk thoroughly into gelatin mixture using a hand mixer to incorporate plenty of air. Pour gently over the existing shots in your shot glasses of choice, gently cover, and place in fridge to set for 1 hour. When the top layer is partially set but still tacky, press a single roasted coffee bean into the top and serve.