Baba’s Sesame Espresso Martini Recipe

Toast sesame seeds

Place 1/2 cup sesame seeds in a dry skillet over medium heat. Toast, stirring constantly, until fragrant and lightly golden (3–5 minutes). Remove from heat and let cool slightly.

Blend seeds into paste

Transfer the toasted sesame seeds to a small food processor or blender. Add 1/4 cup of the water and blend until a coarse paste forms (about 30–45 seconds). Scrape down sides as needed.

Simmer syrup

In a small saucepan combine the sesame paste, remaining 1/2 cup water, and 3/4 cup granulated sugar. Warm over medium-low heat, stirring until the sugar dissolves. Bring to a gentle simmer for 2–3 minutes to marry flavors; do not boil vigorously.

Strain and finish

Remove from heat and let cool 5 minutes. Strain the mixture through a fine mesh sieve or cheesecloth into a clean container, pressing to extract as much liquid as possible. If you want a silkier syrup, double strain. Stir in 1/4 teaspoon neutral oil (optional) to give the syrup a velvety mouthfeel. Chill before using. Makes about 5–6 oz sesame syrup.

Prepare espresso

Brew fresh espresso (or use concentrated cold brew). Allow it to cool slightly; ideally use espresso that's been chilled briefly so it won't melt ice excessively. Measure 2 oz.

Chill glass

Place a martini/coupe glass in the freezer or fill it with ice water while you mix the cocktail to ensure it is well chilled.

Dry-rim with sesame (optional)

If you like a sesame accent on the rim: spread 1/2 tsp toasted black sesame seeds on a plate. Lightly moisten the glass rim with a little sesame syrup or simple syrup, then dip the rim into the seeds. Tap off excess.

Combine ingredients

In a cocktail shaker add lots of ice (about 4–6 large cubes), 2 oz espresso, 1.5 oz vodka, 1 oz coffee liqueur, 0.5 oz sesame syrup, and 0.25 oz simple syrup if you want extra sweetness.

Shake vigorously

Seal the shaker and shake very hard for 15–20 seconds. Aim for vigorous shaking to create a thick, foamy crema on top from the espresso and aeration.

Double-strain and serve

Remove the chilled glass from the freezer. Double-strain the cocktail into the glass using a Hawthorne and fine mesh strainer to catch small ice shards and sesame bits, yielding a smooth drink with a glossy foam.

Garnish

Float three whole coffee beans on the foam and lightly dust with a pinch of black toasted sesame seeds for aroma and visual contrast. Serve immediately.

Tasting notes

The sesame syrup imparts a toasty, nutty backbone that complements the espresso's bitterness and the coffee liqueur's sweetness, while vodka provides a clean spirit base. Adjust sesame syrup and simple syrup to taste.