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Bulletproof espresso martini

Bulletproof espresso martini

The end of the year always marks another business anniversary for us. So now it’s become a bit of a tradition to share a cocktail recipe, as we’re raising a toast to you, dear Citizens.

This recipe comes from the global bartender and Gin Mare ambassador, Robyn Evans.

Join us for the timeless classic made *extra*. Inspired by the trendy bulletproof coffee, Robyn added EVOO to this cocktail, elevating the mouthfeel and adding some lovely nutty notes. As a bonus, this pairing slows down the absorption of alcohol into the bloodstream!

This cocktail can be done with any of our oils depending on your palate. The Greeks will give it a smoother feel, whereas our other oils will bring an extra pepperiness.

Bulletproof espresso martini with gin.

Here's the method:

Serves one.

Pop all of the ingredients into a cocktail shaker or a clean jar.
Shake hard over some ice, so that the oil emulsifies.
Once it forms a thick layer of foam, double-strain it into a coupe or a martini glass.
Enjoy right away!

Ways to make it more your own:

Finish it with a coffee bean on top or a few drops of EVOO.
Play with different coffee liqueur flavours to find one you like best.

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They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.