Review: NightOwl Canned Espresso Martinis

Review: NightOwl Canned Espresso Martinis

Review: NightOwl Canned Espresso Martinis

NightOwl does one thing and one thing only, producing ready to drink espresso martinis in 200ml cans. The two expressions — one with vodka, one with tequila — are well caffeinated (with 100mg) and are nitro-infused to boost their body. Pro tip: Shake over ice and strain into a glass (or over fresh ice) for best results.

We sampled both (note that the cans may be tricky to tell apart). Thoughts follow.

Both are 12.5% abv.

NightOwl Espresso Martini (Vodka/Black Can) – The classic version, with vodka, coffee, and vanilla. The coffee impact is a bit muted here, coming across more like cold brew than espresso, and sweeter than I was expecting (though no sugar is mentioned in the ingredients). The nitro infusion supplies an ample creaminess on the palate, with a clear toasted marshmallow note that showcases a well-charred quality. There’s plenty of vanilla to go around, along with notes of almond extract late in the game. Ultimately I never got that powerful espresso punch I was looking for, but the boozy cafe au lait experience was  nearly as worthwhile. B+

NightOwl Espresso Martini (Tequila/Brown Can) – This is actually Night Owl’s OG version, made with tequila instead of vodka, plus coffee and vanilla. The tequila adds something, but it’s not overwhelming — rather it’s more fruit-forward than expected with bolder and clearer notes of red apples and green bananas, melding with later-stage notes of coconut and creamy vanilla candies. Again, the espresso quality of the beverage feels muted, lacking that deep punch of coffee flavor that I want in an espresso martini. I also ultimately preferred the cleaner presentation of the vodka-based version, as all the fruit in the drink was ultimately distracting. B

each $20 per four-pack of 200ml cans

NightOwl Espresso Martini (Tequila/Brown Can)

USD20
8

Rating

8.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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