We’re calling it: champagne towers are out, espresso martini towers are in.
And while we’ll always have love for champagne, there’s something about 8pm that calls for something a little deeper, richer, and more energising. After trialling this ourselves at a recent event, we can confidently confirm, this one’s a show-stopper.
You’re probably wondering: how does the foam work when you’re pouring from the top?
Good question. There are actually two ways to do it, which means you get the best of both worlds.
The Jaffa Espresso Martini (1 serve)
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45ml Ink Bitter Orange Gin
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60ml cold brew coffee
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15ml Mr Black
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10ml sugar syrup
Shaken very very hard on ice and double strained.
Garnish: freshly grated orange zest (and chocolate, if you’re feeling extra).
Building the Espresso Martini Tower
Here’s how we did it.
We worked in two-espresso batches, with two people shaking at once, because espresso martini foam only holds for around 5 minutes at its peak. Our tower was 4 tiers (30 coupes total), so we poured all the liquid into the glasses first, then stacked the tower once they were filled.
At first, it’s stunning. Rich crema, glossy foam, the whole moment. And while the foam does naturally settle over time, that’s where the final move comes in.
In true champagne-tower style, we shake one last espresso extra hard for maximum foam and pour it right at the top, letting it cascade down through the tower. It’s beautiful, dramatic, and feels genuinely unique.
And honestly? We don’t know about you, but we’d take an espresso martini over champagne any day.
For more, head to @ink_gin on Instagram.
