Espresso Martini Recipe

Chill glass

Place the martini or coupe glass in the freezer or fill with ice and cold water to chill while you prepare the cocktail.

Prepare espresso

Brew 1 oz (about 30–40 ml) of fresh espresso using the optional espresso prep ingredients. Allow the espresso to rest 20–30 seconds so it cools slightly but still retains crema. If using cold-brew concentrate, measure 1 oz chilled.

Combine ingredients

In a cocktail shaker, add ice, 2 oz vodka, 1 oz brewed espresso, 1 oz coffee liqueur, and 0.25 oz simple syrup. Use the jigger to measure precisely.

Dry shake (optional, for better crema)

For a silkier, frothier foam, first shake the ingredients vigorously without ice for 10–12 seconds (dry shake). This step is optional but recommended if you want a thick crema.

Wet shake

Add ice (if you did a dry shake, now add ice) and shake the cocktail vigorously for 12–18 seconds until the outside of the shaker is very cold and you feel a strong rattle. Vigorous shaking emulsifies the espresso and creates a thick glossy foam.

Double strain and serve

Empty the chilling glass of ice/water if used. Using the shaker pour through the shaker strainer into the chilled martini or coupe glass. For a cleaner surface and to remove small ice chips, double strain through a fine strainer into the glass.

Garnish

Carefully place three whole coffee beans on top of the foam in a triangular pattern.

Rinse shaker and strainer immediately to prevent coffee oils from sticking. Taste and adjust: if the cocktail is too strong, add 0.25–0.5 oz simple syrup; if too sweet, reduce syrup next time.

Variations: Substitute flavored vodka (vanilla) for a sweeter profile, or sub cold-brew for a less acidic finish. For a non-alcoholic version, replace vodka and coffee liqueur with a coffee syrup and a non-alcoholic spirit alternative.