u/anastaxiatv

I tried making an espresso martini recently and realized how much the actual espresso changes the drink. Mine tasted way better with a darker roast and a fresher shot, but I’m still experimenting with ratios and texture.

For people who make espresso martinis often: what detail improved yours the most? Espresso quality, shake technique, vodka, coffee liqueur, sweetness, crema, ice quality?

Poisoned Lulada 🍹🔥

Ingredients:

• 4 lulos (naranjilla fruits)
• 2 tablespoons sugar
• 1 cup cold water
• Ice
• 2 oz aguardiente or white rum
• Optional: condensed milk or lime juice

Instructions:

1. Peel the lulos and blend the pulp lightly with water. Do not overblend, the texture should stay rustic.
2. Add sugar and mix well.
3. Pour over a glass full of ice.
4. Add the aguardiente or rum.
5. Stir and enjoy your “Lulada Envenenada”

Optional twist:
Add a splash of condensed milk for a creamier version or lime juice for extra freshness.