Turkish Coffee Martini Recipe

Brew and cool espresso

Brew about 1 ounce of fresh espresso using an espresso machine or strong Moka pot. Let it rest for 2–3 minutes until just warm (not boiling hot).

Crush cardamom

Lightly crush two green cardamom pods with the flat side of a knife or a muddler to break the shells and expose the seeds. This releases aromatics without pulverizing into grit.

Bloom cardamom with warm espresso

Place the crushed cardamom pods into a small mixing glass or shaker. Pour the warm espresso over the pods and let steep for 30–45 seconds to infuse the coffee with cardamom aroma.

Combine cocktail ingredients

Into a cocktail shaker, add 2 oz meadowfoam honey vodka, 1 oz Galliano Espresso liqueur, 0.25 oz simple syrup (or honey syrup), 0.25 tsp rosewater, and the espresso-cardamom infusion (strain out the pods as you pour so only liquid goes into the shaker).

Dry shake (optional for creaminess)

If you want a silkier mouthfeel, first shake the ingredients without ice vigorously for 8–10 seconds to help emulsify the honey and rosewater with the alcohol and espresso.

Shake with ice

Add the measured 6 oz of ice to the shaker and shake very hard for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double strain into glass

Fine-strain the shaken cocktail through a Hawthorne strainer and a fine mesh sieve into a chilled coupe or martini glass to catch any small cardamom fragments or ice shards.

Garnish

Garnish with 3 coffee beans floated on top and a lightly crushed whole green cardamom pod perched on the rim. If desired, very lightly drizzle 1/2 tsp honey across the surface for added gloss and aroma (optional).

Serve

Serve immediately while cold. Encourage the guest to inhale the cardamom pod and coffee aroma before sipping to experience the blend of meadowfoam honey vodka, Galliano Espresso, rosewater, and cardamom.