Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes, or fill it with ice water while you prepare the cocktail to chill.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. Let it rest for 20–30 seconds so it’s very hot but not steaming; this helps extract crema but avoids excessive dilution when shaken.

Add ingredients to shaker

Fill a cocktail shaker about two-thirds with ice. Pour in 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.25 oz simple syrup.

Dry shake (optional for more foam)

If you want a thicker, velvety crema, first close the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso with the spirits.

Wet shake

Add ice to the shaker (if you dry-shook, now add ice) or, if ice is already in, seal and shake very hard for 12–15 seconds. Aim for rapid, forceful shakes until the shaker is very cold to the touch and condensation forms.

Double strain

Remove the ice from the chilled glass if you used ice water. Using both the shaker’s built-in strainer and a fine mesh strainer, pour the cocktail into the chilled glass to capture small ice chips and ensure a smooth texture.

Garnish and serve

Garnish with 3 coffee beans placed on the crema. Serve immediately.

Adjust sweetness: increase or decrease the simple syrup (0.25–0.5 oz) to taste depending on the sweetness of your coffee liqueur and espresso.

Make ahead espresso: if using pre-brewed espresso, chill it briefly; very cold espresso reduces dilution but may produce less crema. For best foam, use freshly brewed and perform the dry shake step.