Scottsdale’s Biggest Espresso Martini Recipe

Time15m

Serves4

Tequila, patron, repo, liquor 43 & espresso. Serves 3-4.

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Ingredients

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1
Brew espresso
Brew about 6 oz (180 ml) of hot espresso using an espresso machine or strong Moka/stovetop method. Use freshly brewed espresso and allow it to rest 30–60 seconds so it is hot but not boiling; this helps produce crema when shaken.
2
Combine ingredients
Add the reposado tequila (3 oz), Patrón silver tequila (3 oz), Licor 43 (2 oz), freshly brewed espresso (6 oz), and simple syrup (1 oz) to a large cocktail shaker or mixing tin. Make sure the shaker is large enough to accommodate ice and vigorous shaking for a group-sized cocktail.
3
Dry shake (optional)
Seal the shaker and shake vigorously without ice for 10–15 seconds. This dry shake helps build a richer, creamier crema from the espresso and slightly emulsifies the Licor 43.
4
Wet shake
Add about 3 cups of ice to the shaker (enough to fill the shaker roughly two-thirds). Seal and shake very hard for 15–20 seconds until the outside of the shaker is frosty cold. The vigorous shaking chills the mixture, dilutes it slightly, and creates a velvety foam.

5
Strain and portion
Double-strain the cocktail through a fine-mesh strainer into four chilled coupe or martini glasses (about 3–4 oz per glass). For thicker crema and to remove small ice chips, use a fine strainer in addition to the shaker's built-in strainer.
6
Garnish
Garnish each cocktail with 1–2 coffee beans placed on the crema. Optionally, lightly dust with a pinch (~1 tsp total) of cocoa powder or finely grated dark chocolate for extra aroma and visual contrast.
7
Serve
Serve immediately while the crema is still fluffy. Provide napkins and small spoons if guests prefer to stir the garnish into the drink.