Restaurants›Blackwater Restaurant & Lounge›Espresso Martini Recipe

Espresso Martini Recipe

Name: Blackwater Restaurant & Lounges Espresso Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz freshly brewed espresso; 1 oz Kahlúa (coffee liqueur); 1 oz chocolate vodka; 0.25 oz simple syrup (1:1 sugar to water); 1 cup ice; 1 tbsp whipping cream (lightly whipped to soft peaks); 3 each espresso beans (for garnish); 0.25 tsp cocoa powder or grated chocolate (optional, for dusting)

Inspired by Blackwater Restaurant & Lounge

Time10m

Serves1

Freshly brewed espresso mixed with Kahlua and chocolate vodka, topped with whipped cream and espresso beans.

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Ingredients

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Espresso Martini

2 oz Freshly brewed espresso1 oz Kahlúa (coffee liqueur)1 oz chocolate vodka1/4 oz simple syrup (1:1 sugar to water)1 cup ice1 tbsp whipping cream (lightly whipped to soft peaks)3 each espresso beans (for garnish)1/4 tsp cocoa powder or grated chocolate (optional, for dusting)

Method

Espresso Martini

Brew and chill espresso

Brew about 2 ounces of espresso using an espresso machine or very strong coffee using a Moka pot or AeroPress. Allow the espresso to rest for 1 minute to cool slightly so it won't melt the ice immediately; it should still be hot/warm for better crema development when shaken.

Prepare glass

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the cocktail. Empty the ice water before straining the cocktail in.

Combine ingredients

In a cocktail shaker, add 1 cup of ice, the warm (slightly cooled) 2 oz espresso, 1 oz Kahlúa, 1 oz chocolate vodka, and 0.25 oz simple syrup. The ice will rapidly chill the liquid and help create a crema.

Shake vigorously

Secure the shaker and shake vigorously for 15–25 seconds. Aim for a hard, fast shake to aerate the mixture and create a thick, frothy crema from the espresso and alcohol.

Strain into glass

Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and fine mesh strainer to remove small ice shards and ensure a silky texture.

Top with whipped cream

Gently spoon or pour about 1 tablespoon of lightly whipped cream onto the top of the cocktail. The cream should be soft enough to float and create a distinct layer but stable enough to hold a few espresso beans.

Garnish and finish

Place 3 espresso beans on top of the whipped cream in a triangular arrangement. If desired, very lightly dust the top with 1/4 tsp cocoa powder or a pinch of grated chocolate for extra aroma and visual appeal.

Serve

Serve immediately while the crema is fresh and the cream is still distinct. Provide a small spoon if the guest prefers to stir the cream into the cocktail.