Aspen Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes, or fill with ice water while preparing the cocktail to chill.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. If you don't have an espresso machine, brew a very strong 1 oz coffee and allow it to cool slightly — hot is acceptable but cooler will give a smoother foam.

Combine ingredients

Add vodka (2 oz), coffee liqueur (1 oz), freshly brewed espresso (1 oz), vanilla syrup (1/2 oz), optional creme de cacao (1/4 oz), and 2 dashes of chocolate bitters into a cocktail shaker.

Dry shake (optional but recommended)

If you want a richer crema, first shake the mixture without ice for 8–10 seconds to help emulsify the espresso and syrup.

Shake with ice

Add 1 cup of ice to the shaker, then shake vigorously for 12–18 seconds until the outside of the shaker is very cold and the mixture is well aerated. This creates a thick, foamy head.

Double strain and serve

Remove ice from the chilled glass if used. Using a cocktail strainer and optionally a fine strainer, pour the cocktail into the chilled martini/coupe glass. Double-straining removes small ice shards and ensures a silky texture.

Garnish the finished martini with three espresso beans arranged on the foam in a triangle. Lightly dust the surface with a pinch (about 1/4 tsp) of microplaned dark chocolate or cocoa powder for aroma and visual contrast, if desired.

Serve immediately. Notes: adjust sweetness by increasing or decreasing the vanilla syrup. If you prefer a stronger coffee flavor, increase espresso to 1.25 oz and reduce vodka slightly to maintain balance.

Ensure all equipment (shaker, strainer, glass) are clean and chilled. Use a fine strainer for the smoothest texture and a frothing/dry-shake step for best crema.