This weekend we took a first stab at making the perfect espresso martini.
For the first attempt we used 3 day old Classic Italian Espresso Blend
(CIEB), which all 7 tasters loved.  Does anyone have any blending
recomendations for espresso used in vodka martinis?  I'm thinking that the
Malabar Gold might be too intense.
mas
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I'm thinking your messing up two drinks at a time!

<Snip>http://www.thebitterend.com/html/martinis.htmlGranted espresso is perfect by itself, but someone figured a way to make a
martini with espresso flavor.  Much in the same way espresso can be used in
brewing stouts.  Now the question is what espresso blends would react best
in a vodka martini.  I'm not a vodka drinker, so any feedback would be
appreciated.
mas
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Michael;
	Not to belabor the point, but it was a long time before a vodka martini was
considered a martini (Gin was the undisputed king)  By the rules posted on
the URL below, a Moscow-Mule would qualify as a Martini because it contained
Vodka. We on the list berate and ridicule Folgers (and rightfully) how must
a real martini drinker look upon the espresso martini? In my final analysis
its still ruining two drinks at a time.