Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. If it's very hot, let it rest 30–60 seconds so it is warm but not scalding; the temperature will help create crema when shaken. Alternatively use very strong cold coffee if preferred.

Measure ingredients

Add 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup into the cocktail shaker.

Add ice

Fill the shaker with ice—enough to come up almost to the top of the liquid (about 1 cup). This chills the drink rapidly and helps create a silky texture.

Dry shake (optional for extra crema)

If you want a thicker, frothier crema, first close the shaker and shake vigorously without ice for 8–10 seconds to emulsify the espresso and sugar with the alcohol.

Wet shake

If you performed a dry shake, open the shaker, add ice, and then shake vigorously for 12–15 seconds. If you skipped the dry shake, combine ingredients with ice and shake vigorously for 18–20 seconds until the shaker exterior is very cold and you feel the liquid well-aerated.

Double strain and serve

Remove the chilled glass from the freezer or discard the ice water. Using the shaker’s strainer and a fine mesh strainer (if available), pour the cocktail into the chilled glass. Double straining removes ice shards and yields a smoother surface for the crema.

Garnish

Gently place three coffee beans on top of the foam as garnish, arranging them evenly. Optionally sprinkle a tiny pinch of cocoa powder or grated chocolate.

Serve

Serve immediately while the drink is chilled and the crema is fresh.

If you used a moka pot or other brewing method that produces cooler coffee, make the espresso stronger or slightly warm it (not boil) before mixing to help form crema. Clean and prepare your shaker and strainer ahead of time. Pre-chilling the glass keeps the cocktail colder longer.