Baba’s Sesame Espresso Martini Recipe

1. Toast the sesame seeds: heat a small skillet over medium, add 3 tbsp sesame seeds and toast, stirring constantly, until fragrant and lightly browned (2–3 minutes). Remove from heat and cool.

2. Make simple syrup base: combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer. Remove from heat.

3. Infuse: Add the toasted sesame seeds to the syrup along with 1 tsp light tahini (if using), 0.25 tsp vanilla extract and a pinch (about 1/8 tsp) of salt. Let steep for 20–30 minutes, tasting after 20 minutes.

4. Strain: Strain the syrup through a fine-mesh sieve or cheesecloth into a jar, pressing on the seeds to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated.

5. Optional rim: On a small plate, mix 1 tbsp toasted sesame seeds with 1 tsp sugar. Rub the cocktail glass rim with a lemon or orange wedge, then dip the rim in the sesame-sugar to coat. Set glass aside.

6. Garnish: Keep 3 coffee beans ready for floating on the finished cocktail.

7. Prepare espresso

Brew a shot (about 1 oz) of espresso fresh. If it's hot, let it cool slightly (30–60 seconds) — you can use it warm for more crema, or fully cooled/chilled if you prefer a colder drink.

8. Chill and measure: Fill a cocktail shaker with 1 cup of ice.

9. Combine ingredients: Into the shaker add 2 oz vodka, 1 oz espresso, 0.75 oz coffee liqueur, 0.5 oz sesame syrup, 0.25 oz dark chocolate liqueur (optional) and 0.5 oz cold brew or chilled water to adjust dilution.

10. Dry shake (optional for extra crema): Shake vigorously without ice for 10–12 seconds to develop foam, especially if using warm espresso.

11. Wet shake: Add ice (if you did the dry shake, ensure ice is in shaker already) and shake vigorously for 12–20 seconds until the outside of the shaker is frosty and the drink is well-aerated.

12. Strain: Double-strain the cocktail through a fine mesh into the prepared chilled martini/coupe glass to remove ice shards and any sesame particulates. This helps achieve a smooth texture and good crema.

13. Garnish and serve: Float 3 coffee beans on the crema. Serve immediately.