Espresso Martini Recipe
Vodka, vanilla, espresso, coffee liqueur.
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.
Espresso Martini Mix
Garnish & Service
Method
Espresso Martini Mix
Chill glass
Place a martini/coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).
Brew espresso
If you haven't already, brew 1 ounce of fresh espresso (or use 1 oz strong cold-brew concentrate). Let it rest for 30–60 seconds so it’s hot but not steaming; this helps produce crema when shaken.
Combine in shaker
Add 1 cup of ice to a cocktail shaker. Pour in 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.5 oz vanilla syrup.
Dry shake (optional)
For a richer, frothier crema, first seal the shaker and shake vigorously without ice for 8–10 seconds (this emulsifies the espresso and syrup).
Wet shake
Add the ice (if you skipped dry shaking, ice is already in the shaker). Shake very vigorously for 12–15 seconds until the shaker feels very cold — this chills and dilutes the drink and builds a thick crema.
Strain
Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and produce a smooth surface.
Garnish & Service
Garnish the drink with 3 whole coffee beans arranged in a line or triangle on the crema. Serve immediately.