Espresso Martini Recipe
Stoli Vanilla, Blue Ice Double Espresso, Grind Coffee Liqueur & Owen’s Espresso
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Ingredients
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Cocktail
Glass & equipment
Method
Preparation
- 1
- 2
Brew and cool espresso
Brew a fresh shot (approx. 1 oz) of Owen’s espresso. Allow it to cool to near room temperature or refrigerate briefly. Using hot espresso will dilute the drink and melt ice too quickly.
- 3
Measure ingredients
Using a jigger, measure 2 oz Stoli Vanilla vodka, 1 oz Blue Ice double espresso vodka, 0.75 oz Grind Coffee Liqueur, 1 oz cooled Owen’s espresso, and 0.25 oz simple syrup if you prefer a touch of sweetness.
Shake & serve
- 4
Add to shaker
Add plenty of fresh ice to the cocktail shaker (about 1 cup). Pour in the measured Stoli Vanilla, Blue Ice double espresso vodka, Grind Coffee Liqueur, cooled Owen’s espresso, and simple syrup (if using).
- 5
Dry shake (optional for foam)
For a richer, creamier foam top, close the shaker and shake vigorously without ice for 10 seconds to emulsify the espresso and liqueur.
- 6
Wet shake
Open the shaker, add ice (if you dry-shook you should now add ice; if you already added ice skip this), then seal and shake as hard as you can for 12–18 seconds. Aim for a very cold, well-aerated mixture with a thick crema.
- 7
Double strain
Remove the chilled glass from the freezer and strain the cocktail through the shaker strainer and a fine strainer into the glass to remove small ice shards for a silky texture.
- 8
Garnish
Carefully place 3 whole coffee beans on top of the crema in a triangular pattern as a classic garnish.
- 9
Serve
Serve immediately while cold. Present with a short note that the cocktail contains espresso and is best consumed promptly to enjoy the crema and balanced flavors.