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Espresso Martini Recipe

Name: Biscuit Love Gulchs Espresso Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz vodka; 1 oz freshly brewed espresso; 1 oz coffee liqueur (e.g., Kahlúa); 0.25 oz simple syrup (1:1 sugar to water); 0.25 oz cold water (for diluting espresso if needed); 1.5 cups ice (for shaking); 3 to taste coffee beans (for garnish); 7 g espresso grounds (for 1 shot); 30 ml water (for brewing espresso)

Inspired by Biscuit Love Gulch

Time10m

Serves1

Our version of the classic pick – me – up

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Ingredients

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Cocktail

2 oz vodka1 oz Freshly brewed espresso1 oz coffee liqueur (e.g., Kahlúa)1/4 oz simple syrup (1:1 sugar to water)1/4 oz cold water (for diluting espresso if needed)1 1/2 cups ice (for shaking)3 to taste coffee beans (for garnish)

Optional: Espresso Preparation

1/4 oz (7 g) espresso grounds (for 1 shot)2.03 tbsp (30 ml) water (for brewing espresso)

Method

Optional: Brew Espresso

Brew a fresh shot

Grind approximately 7 g of espresso coffee to a fine consistency and brew a single 30 ml (about 1 oz) shot using an espresso machine. If you don't have an espresso machine, prepare a very strong 1 oz cold-brew concentrate or strong Moka/ AeroPress shot. Allow the espresso to cool slightly (30–60 seconds) so it’s hot but not boiling; ideally use it warm to help build crema when shaken.

Mixing & Serving

Chill the glass

Place a cocktail (martini) glass in the freezer or fill it with ice water while you prepare the drink so the glass is nicely chilled.

Prepare the shaker

Add 1.5 cups of ice to a cocktail shaker. Using measured jigger or scale, pour 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.25 oz simple syrup into the shaker. If your espresso is extremely hot, add 0.25 oz cold water to cool it slightly—this helps achieve a glossy foam.

Double dry shake (optional, for best foam)

Secure the shaker lid and shake vigorously (hard) for 10 seconds to mix and chill. Then remove any ice from the shaker, or transfer the mixture to a second shaker with fresh ice, and shake again vigorously for 10–12 seconds. The first dry/short shake helps emulsify the espresso and syrup; the second with ice chills and produces a thick, silky crema.

Strain and garnish

Empty the chilled glass of ice/water. Fine-strain the shaken cocktail into the chilled glass using a Hawthorne or fine mesh strainer to achieve a smooth surface and retain the foam. Gently place 3 coffee beans on top of the foam as a traditional garnish.

Serve

Serve immediately while the foam is still present. Optionally provide a small stirrer or spoon so the drinker can taste the crema first or mix before sipping.