Espresso Martini Recipe

Brew espresso and cool briefly

Brew 1 oz (about 30 ml) of fresh espresso. Allow it to cool 30–60 seconds so it is hot but not scalding; this helps with crema formation when shaken. If you don't have an espresso machine, use 1 oz of very strong, freshly brewed coffee.

Prepare shaker

Fill a cocktail shaker about two-thirds full with ice (roughly 1 cup). The ice should be fresh and large-ish to chill quickly without overly diluting.

Combine ingredients

Pour 2 oz vodka, 1 oz coffee liqueur, 1 oz cooled espresso, and 0.5 oz simple syrup into the shaker over the ice. Check that proportions are measured accurately for balance.

Dry shake (optional for foam)

For a silkier, thicker foam, close the shaker and shake vigorously without ice for 8–10 seconds. This emulsifies the espresso and syrup to build crema.

Wet shake

Open the shaker, add the ice if you performed the dry shake (or if you already had ice in, simply proceed) then close and shake vigorously for 12–20 seconds until the outside of the shaker is very cold and you see a good froth inside. Vigor and time are important to develop a glossy crema.

Double strain and serve

Using a Hawthorne strainer and optionally a fine mesh strainer, pour the cocktail into a chilled martini or coupe glass. Double-straining removes small ice shards and gives a smoother mouthfeel while preserving the foam.

Garnish

Garnish the top of the foam with three coffee beans placed in a triangular arrangement. Optionally, dust a tiny pinch of cocoa powder or grated chocolate over the foam.

Serve

Serve immediately while the drink is cold and the foam is fresh.

Pre-chill the martini/coupe glass in the freezer for 10–15 minutes to keep the cocktail colder longer.

If using a fine mesh strainer, keep it ready to remove tiny ice shards and ensure a smooth surface for the foam.