Espresso Martini Recipe
Make Espresso Martini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Equipment
Method
Cocktail
Brew espresso
Brew a fresh shot of espresso (about 2 oz). Allow it to rest 15–30 seconds so it's hot but not boiling; this helps extract foam during shaking.
Combine ingredients
In the cocktail shaker, add the freshly brewed espresso (2 oz), vodka (1.5 oz), coffee liqueur (1 oz), and simple syrup (0.5 oz).
Add ice
Fill the shaker about two-thirds full with ice (roughly 1 cup). Using enough ice chills quickly and dilutes to balance the drink.
Dry shake (optional for more foam)
If you want an extra-silky crema, close the shaker and shake vigorously without ice for 10 seconds to emulsify the espresso and syrup.
Wet shake
Add the ice if you haven't already (if you dry-shook, now add ice), close the shaker and shake vigorously for 15–20 seconds until the outside of the shaker feels very cold and you hear the ice slapping — this creates a frothy, creamy top.
Double strain and serve
Remove the ice from the chilled glass (if you used ice to chill). Strain the cocktail through the shaker's strainer into the glass. For an extra-smooth texture, pass the liquid through a fine mesh strainer to catch tiny ice shards and any espresso grounds.
Garnish
Float three coffee beans on the creamy surface as a classic garnish. Serve immediately.
Equipment
Use the jigger to measure spirits and syrup. Use the shaker to combine and chill ingredients. Use the fine mesh strainer if you prefer a silkier finish. Ensure glassware is chilled before pouring.
