Espresso Martini Recipe

Prepare espresso

Brew a 2 oz shot of strong espresso and allow it to cool slightly for about 30–60 seconds so it's hot but not scalding. Cooling briefly helps preserve crema when shaken.

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while preparing the cocktail to ensure the glass is well chilled.

Build and shake

Add the ice to the cocktail shaker. Pour in the vodka (1.5 oz), coffee liqueur (1 oz), simple syrup (0.5 oz), and the freshly brewed espresso (2 oz). Secure the shaker lid and dry-shake (without ice) for 10 seconds to emulsify and help form crema, then add ice and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosty.

Double strain and serve

Remove the ice from your chilled glass (or take glass from freezer). Using the shaker's strainer, pour the cocktail into the glass. For a silkier texture and to remove small ice chips, use a fine strainer and pour through it into the glass.

Garnish

Garnish with three whole coffee beans placed on the foam/crema in the center of the drink.

If you don't have an espresso machine, make very strong brewed coffee (about double strength) and use 2 oz, or use cold-brew concentrate warmed slightly. If you prefer a less sweet cocktail, reduce simple syrup to 0.25 oz; for sweeter, increase to 0.75–1 oz.