Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure it is chilled.

Brew espresso

Pull a fresh shot of espresso (about 1 oz). If you don't have an espresso machine, make strong brewed coffee and let it cool until just warm (not hot).

Measure ingredients

Using a jigger, measure 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.25 oz simple syrup.

Add to shaker

Add measured vodka, espresso, coffee liqueur, and simple syrup to a cocktail shaker. Add a generous handful of ice (about 1 cup) to the shaker.

Dry shake (optional for more foam)

For a frothier head, first shake the ingredients without ice (dry shake) vigorously for 10–12 seconds to aerate.

Wet shake

Add ice if you dry-shook, then seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you see a frothy emulsion forming.

Double strain and serve

Remove ice from the chilled glass if used. Using the shaker's strainer and an optional fine strainer, pour the cocktail into the chilled glass to remove ice shards and achieve a smooth surface.

Garnish

Float three coffee beans on top of the foam as a traditional garnish.

Use the jigger to measure accurately. Use the cocktail shaker to combine and chill ingredients. Use a fine strainer to remove small ice chips and obtain a cleaner foam if desired.