Espresso Martini Recipe
Tres Amigos mocha tequila, kahlua, simple syrup, and espresso.
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Ingredients
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Cocktail
Optional
Method
Prep
- 1
- 2
Brew espresso
Brew a fresh shot of espresso (about 1 oz). Allow it to sit for 20–30 seconds to cool slightly but remain hot enough to create crema when shaken.
- 3
Optional rim
If rimming, wet the glass edge with a little simple syrup or an espresso residue, then dip into fine sugar or cocoa powder. Return glass to freezer briefly.
Mixing and serving
- 4
Add ice to a cocktail shaker until roughly two-thirds full (about 6 ice cubes).
- 5
Pour in 2 oz Tres Amigos mocha tequila, 1 oz Kahlúa, 0.5 oz simple syrup, and 1 oz freshly brewed espresso into the shaker. If using, add 2 dashes chocolate bitters.
- 6
Dry shake (no ice) vigorously for 8–10 seconds to build crema and emulsify ingredients. This step is optional but recommended for a frothy top.
- 7
Add ice to the shaker (if you dry-shook) or continue with the existing ice, then shake vigorously for 12–15 seconds until the shaker is very cold to the touch. Proper length creates a silky texture and a good crema.
- 8
Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using both the shaker strainer and a fine mesh strainer to remove small ice shards and ensure smooth texture.
- 9
Garnish with three whole coffee beans placed on the crema. Serve immediately.