Baba’s Sesame Espresso Martini (up) Recipe

Brew and cool espresso

Brew a single 1 oz shot of espresso and allow it to cool to room temperature (10–15 minutes). If you prefer, chill briefly in the freezer for 2–3 minutes; avoid freezing.

If making sesame syrup: combine equal parts sugar and water (by weight), heat to dissolve, then stir in toasted sesame oil or 1 part toasted sesame paste to create a 1:1 syrup with a pronounced sesame flavor. Alternatively, use commercially prepared sesame syrup.

Lightly toast sesame seeds in a dry skillet over medium heat until aromatic (about 1–2 minutes). Set aside to cool.

Dry shake (if using egg white)

Add the cooled espresso, vodka, coffee liqueur, sesame syrup, simple syrup, cold water, and egg white (if using) to a cocktail shaker. Close and 'dry shake' (shake vigorously without ice) for 15 seconds to emulsify and create foam.

Wet shake

Open the shaker and add the ice. Close and shake vigorously for 10–15 seconds until the exterior of the shaker is very cold (this chills and dilutes the drink).

Double strain the cocktail into a chilled coupe or martini glass using a fine mesh strainer to remove ice shards and any sesame paste solids if used.

If you like a sesame rim or accent: lightly brush the inside rim or a small area of the glass with a thin smear of tahini (sesame paste), then dip the rim into the toasted sesame seeds so seeds adhere. Wipe excess so the rim is neat.

Garnish the foam with three espresso beans arranged in a line or with a small sprinkle of toasted sesame seeds. For a stronger sesame aroma, gently grate a tiny pinch of toasted sesame seeds over the top.

Serve immediately while foam is fresh and the drink is cold.