Restaurants›Cappadocia Restaurant Bristol›Espresso Martini Recipe

Espresso Martini Recipe

Name: Cappadocia Restaurant Bristols ESPRESSO MARTINI Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz vanilla vodka; 1 oz coffee liqueur (e.g., Kahlúa); 1 oz Shanky's Whip Liqueur (or similar cream liqueur); 2 oz fresh double espresso (hot or cooled slightly); 0.25 oz simple syrup (optional, to taste); 4 oz ice (for shaking); 3 each coffee beans; 1 pinch fine cocoa powder or grated vanilla bean (optional)

Inspired by Cappadocia Restaurant Bristol

Time8m

Serves1

Vanilla Vodka, Shanky's Whip Liqueur, Coffee Liqueur, Double 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

2 oz vanilla vodka1 oz coffee liqueur (e.g., Kahlúa)1 oz Shanky's Whip Liqueur (or similar cream liqueur)2 oz fresh double espresso (hot or cooled slightly)1/4 oz simple syrup (optional, to taste)4 oz ice (for shaking)

Garnish

3 each coffee beans1 pinch fine cocoa powder or grated vanilla bean (optional)

Method

Cocktail

Prepare espresso

Pull a fresh double espresso (about 2 oz). If you prefer a colder drink or to avoid watering down with hot liquid, let the espresso cool for 2–3 minutes at room temperature or place briefly in the refrigerator until lukewarm. Hot espresso will still work but will melt ice faster and change dilution.

Combine ingredients

In a cocktail shaker, add the vanilla vodka (2 oz), coffee liqueur (1 oz), Shanky's Whip Liqueur (1 oz), the double espresso (2 oz), and simple syrup (0.25 oz) if you like your cocktail slightly sweeter.

Add ice and shake

Fill the shaker with ice (about 4 oz or enough to nearly fill). Seal and shake vigorously for 12–20 seconds. Vigorous shaking chills the drink and creates the characteristic frothy crema from the espresso and cream liqueur.

Strain

Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or martini glass to remove small ice shards and ensure a smooth texture with a foamy top.

Garnish & Serve

Garnish the frothy top with three coffee beans placed in a line or triangle. Optionally, dust a light pinch of fine cocoa powder or a few gratings of vanilla bean over the foam for aroma and presentation.

Serve immediately while the foam is fresh. Enjoy.