Espresso Martini Recipe
vodka, espresso, coffee liqueur, simple
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
Garnish
Method
Prep
Brew and cool espresso
Brew a fresh shot of espresso (about 1 oz) and let it rest for 1–2 minutes to slightly cool but remain warm. If you prefer a completely cold drink, use chilled espresso or cold-brew concentrate.
Mixing
Combine ingredients
In a cocktail shaker, add the vodka, coffee liqueur, freshly brewed (and slightly cooled) espresso, and simple syrup.
Add ice
Add a generous amount of ice to the shaker (about 1 cup) to chill and dilute the drink properly.
Dry shake (optional)
For a thicker, foamier crema, first shake the ingredients vigorously without ice for 8–10 seconds. This helps emulsify the espresso and build foam.
Wet shake
Add ice (if you haven't already) and shake the shaker vigorously for 10–15 seconds until the outside of the shaker is very cold and slightly frosty. Motion should be fast and hard to maximize crema and chilling.
Strain
Discard ice or water from the chilled glass if used. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove small ice chips and create a smooth surface.
Finish
Garnish and serve
Garnish the surface of the cocktail with three coffee beans arranged in the center. Serve immediately while cold and with a thick layer of crema on top.