Cold Brew Espresso Martini Recipe

Make simple syrup

Combine 0.5 cup granulated sugar and 0.5 cup filtered water in a small saucepan. Heat gently over medium-low, stirring until sugar fully dissolves. Once clear, remove from heat and let cool to room temperature. Refrigerate if not using immediately.

Chill glass

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure 4 fl oz cold brew concentrate, 2 fl oz vodka, 1 fl oz Kahlúa, and 0.5 fl oz simple syrup. If using the optional 0.5 fl oz espresso shot, have it cooled or at room temperature before proceeding.

Add to shaker

Add the measured cold brew, vodka, coffee liqueur, and simple syrup to a cocktail shaker. Add the optional espresso shot here if using.

Add ice

Fill the shaker with approximately 1 cup of ice. The goal is rapid chilling and dilution — a generous amount of ice helps create a silky texture and slight dilution to balance the cocktail.

Dry shake (optional for extra crema)

If you want extra foam/crema, close the shaker and shake vigorously without ice for 8–10 seconds to aerate the mixture. Then add ice and proceed to the next step. (This step can be skipped if you prefer a quicker preparation.)

Shake

Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and the contents are well-aerated. When done, the cocktail should be chilled and slightly frothy.

Double strain

Discard the ice or water from the chilled glass. Using both the shaker strainer and a fine-mesh strainer, pour the cocktail into the chilled martini or coupe glass to remove small ice chips and achieve a clean texture.

Garnish

Carefully place 3 coffee beans in the center of the foam as a classic garnish. If you used the optional espresso, the crema may hold the beans better.

Serve

Serve immediately while cold. Provide a small coaster or napkin — this drink is best enjoyed right away.