Espresso Martini Recipe
Ketel One vodka, Mr. Black coffee liqueur & Sightglass espresso
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
- 1
Prepare espresso
Pull a fresh shot of espresso (approx. 1 oz) from Sightglass or another high-quality espresso source. Let it rest for about 10–20 seconds so it’s hot but not boiling; this helps create a velvety crema when shaken.
- 2
Combine ingredients
In a cocktail shaker, add the vodka (2 oz), Mr. Black coffee liqueur (1 oz), the freshly pulled espresso (1 oz), and simple syrup (0.25 oz) if you prefer a slightly sweeter drink. Add 6 ice cubes to the shaker.
- 3
Dry shake (optional)
For extra foam and crema, first shake the mixture vigorously without ice for 8–10 seconds (dry shake). This step is optional but recommended for a silkier top.
- 4
Wet shake
If you performed a dry shake, open the shaker, add the ice (if not already added), then seal and shake hard for 10–15 seconds. If you skipped the dry shake, simply shake the filled shaker vigorously with ice for 15–20 seconds until the outside of the shaker is very cold and slightly frosted.
- 5
Double strain & serve
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any larger bubbles, preserving a smooth texture and attractive crema on top.
Garnish
- 6
Float three whole coffee beans gently on top of the crema in a triangular pattern for a classic Espresso Martini presentation.