Espresso Martini Recipe
Kettle One, Borghetti Liqueur, Espresso, Vanilla
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Ingredients
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Cocktail
Garnish
Equipment
Method
Preparation
- 1
Chill glass
Place a martini coupe or cocktail glass in the freezer or fill with ice water to chill while preparing the cocktail.
- 2
Brew espresso
Pull a fresh 1 oz shot of espresso. Use the freshest coffee possible and pour immediately; the espresso should be hot to help create a good crema when shaken.
Mixing
- 3
Combine ingredients
Fill the cocktail shaker with the measured ice. Add 2 oz Ketel One vodka, 0.5 oz Borghetti coffee liqueur, 0.5 oz vanilla syrup, 0.25 oz simple syrup (if using), and the hot 1 oz espresso to the shaker.
- 4
Dry shake (optional)
If you prefer extra foam, first seal the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso and syrups.
- 5
Wet shake
Add ice (if you didn't already) and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well chilled. This vigorous shake produces a thick crema on top of the drink.
- 6
Double strain
Remove the chilled glass from the freezer or dump the ice water. Using a Hawthorne strainer and a fine mesh strainer, pour the cocktail into the chilled coupe to achieve a smooth texture and remove any ice shards or espresso grounds.
Garnish & Finish
- 7
Carefully float three coffee beans on the crema for the classic espresso martini presentation. If using, sprinkle a tiny pinch (about 1/4 tsp) of grated vanilla bean over the crema for an aromatic lift.
- 8
Serve immediately while the crema is still present. Provide a napkin; this cocktail is best enjoyed cold and freshly made.