Signature Espresso Martini Recipe

Chill glass

Place a chilled coupe or martini glass in the freezer for at least 5 minutes (or fill with ice water while preparing) so the cocktail stays cold and crisp.

Combine cocktail ingredients

Add vodka, house-made cold brew concentrate, and 0.75 oz vanilla syrup to a cocktail shaker filled with ice. Use the specified amounts above.

Shake hard

Seal the shaker and shake vigorously for 18–22 seconds until the outside of the shaker is frosty and the mixture is well chilled. This aeration helps integrate the cold brew and syrup.

Double strain

Remove the glass from the freezer. Double-strain the shaken cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards, ensuring a smooth surface for the foam.

Combine foam ingredients

In a small jug or milk frothing pitcher add 1 oz heavy cream, 1 oz whole milk, 0.25 oz vanilla syrup and 0.5 tsp nonfat powdered milk (optional). If using an electric milk frother that requires dilution, add up to 0.25 oz cold water.

Froth to velvety texture

Use an electric handheld frother or a small electric milk frother. Froth the mixture for 10–20 seconds until you get a dense, glossy microfoam — smooth and velvety rather than airy. If using a manual French press: pour mixture in, pump rapidly 15–20 times to emulsify and create microfoam.

Spoon foam onto cocktail

Using a bar spoon, gently spoon 1–1.5 oz of the velvety cold foam onto the surface of the strained cocktail. Aim for a 1/2–3/4 inch layer so the foam sits on top without mixing into the drink.

Place three espresso beans in the center of the foam in a triangular pattern, or lightly dust with cocoa powder for a subtle chocolate aroma. Serve immediately.