Velvet Elvis Espresso Martini Recipe

Inspired by Bee's Knees Southern Kitchen & Bar

Time12m

Serves1

Espresso w/ Baileys, Kahlua, Chocolate & Chopin

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail Base

1 oz freshly brewed espresso (strong)1 1/2 oz vodka (recommended Chopin or other premium potato vodka)3/4 oz Baileys Irish Cream3/4 oz Kahlúa (coffee liqueur)

Chocolate & Sweetening

1/2 oz chocolate liqueur (e.g., crème de cacao) or chocolate syrup1/4 oz simple syrup (optional, for sweetness balance)

Garnish & Finish

1/4 tsp unsweetened cocoa powder or finely grated dark chocolate3 to taste three whole coffee beans (for garnish)6 cups ice (large cubes for shaking)

Method

Preparation

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold and frothy.

Brew espresso

Brew a strong shot (about 1 oz) of espresso immediately before mixing. Let it rest 10–20 seconds so it cools slightly but remains hot enough to help create crema when shaken.

Mixing & Shaking

Add ice to a cocktail shaker until roughly two-thirds full. Pour in the brewed espresso, vodka (Chopin), Baileys, Kahlúa, chocolate liqueur (or chocolate syrup), and simple syrup (if using).

Secure the shaker lid and shake vigorously for 12–18 seconds. The goal is to chill the mixture quickly and aerate it to create a rich, velvety crema on top. If you used hot espresso, vigorous shaking is essential to emulsify the cream and coffee.

If you prefer a smoother, less diluted drink, perform a double strain: open the shaker, pour through a fine mesh strainer into a second shaker or container to remove small ice shards, then strain into the chilled glass.

Finishing & Garnish

Fine-sift the unsweetened cocoa powder or gently sprinkle the finely grated dark chocolate over the foam to create a delicate chocolate dusting.

Garnish with three coffee beans arranged on top of the crema (traditional espresso martini garnish). Serve immediately.