Espresso Martini Recipe

Combine and steep

Place 1 cup neutral vodka and 2 tbsp coarsely ground espresso in a clean jar with a tight-fitting lid. Seal and shake gently to combine.

Steep time

Let the mixture steep at room temperature for 4–12 hours depending on desired intensity (4 hours for light coffee note, 8–12 hours for stronger flavor). Shake jar gently every few hours.

Filter

When infusion is ready, strain vodka through a fine-mesh sieve lined with a coffee filter or several layers of cheesecloth into a clean bottle or jar to remove grounds. If necessary, filter a second time to remove sediment.

Chill

Chill the infused vodka thoroughly in the refrigerator or freezer (30–60 minutes) before building the cocktail.

Prepare ingredients: have chilled espresso-infused vodka, St. George NOLA Coffee Liqueur, and cooled fresh espresso ready. If the espresso is very hot, cool it rapidly by placing the cup in an ice bath or adding a small amount (up to 0.25 oz) of cold water to bring temperature down so it won’t melt too much ice.

Fill a cocktail shaker with ice until about three-quarters full to ensure a proper chill and dilution.

Measure and add ingredients to the shaker: 2 oz espresso-infused vodka, 1 oz St. George NOLA Coffee Liqueur, 1 oz cooled freshly brewed espresso, and 0.5 oz simple syrup.

Dry shake (optional for foam): For a frothier crema, first shake the ingredients vigorously without ice for 8–10 seconds to help emulsify the espresso and syrup.

Wet shake: Add ice to the shaker (if you dry-shook previously) or simply proceed if ice was already present. Shake very hard for 12–20 seconds until the outside of the shaker is well frosted and you see a rich, silky foam forming.

Double strain into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove any tiny ice shards and espresso solids, preserving the crema.

Garnish with 3 coffee beans placed on top of the foam in a triangular arrangement.

Serve immediately while the crema is fresh.