Catch Espresso Martini Recipe

Cocktail

1. 1

   Prepare glass

   Chill a martini/coupe glass in the freezer for at least 5 minutes. If you want a salted rim, rub a little salted vanilla syrup on the glass edge, then dip the rim lightly into a shallow dish of flaky sea salt. Set the glass aside to chill and allow the salt to adhere.

2. 2

   Brew espresso

   Pull a fresh shot of espresso (about 1 oz). If you prefer the cocktail not to be warmed, allow the espresso to cool to room temperature for 5–10 minutes before proceeding. Fresh hot espresso can be used but will melt ice faster and dilute the drink more.

3. 3

   Combine ingredients

   In a cocktail shaker, add 2 oz Dobel Diamante Tequila, 1 oz Mr. Black, 1 oz espresso, 0.5 oz salted vanilla syrup, and 0.25 oz simple syrup (optional).

4. 4

   Add ice and dry shake (optional)

   If you want a foamy, velvety crema on top, add no ice and dry-shake the mixture vigorously for 10 seconds first. This helps emulsify the espresso and syrups.

5. 5

   Wet shake

   Add a generous handful of ice (about 1 cup) to the shaker and shake vigorously for 12–15 seconds until the shaker is very cold and you hear the ice slamming — this chills and slightly dilutes the cocktail, creating a smooth texture.

6. 6

   Double strain and serve

   Double-strain the cocktail into the chilled martini/coupe glass using both the shaker strainer and a fine mesh strainer to remove tiny ice shards and ensure a clean surface. This will preserve the espresso crema.

7. 7

   Garnish and finish

   Sprinkle a light pinch of flaky sea salt on top (about 1/8–1/4 tsp) to accent the salted vanilla, then float 3 coffee beans on the crema as a classic garnish. Serve immediately.