Baba’s Sesame Espresso Martini (up) Recipe
Make Baba’s Sesame Espresso Martini (up) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Ingredient Prep
Method
Ingredient Prep
- 1
Make sesame syrup (can be prepared ahead)
Toast 2 tbsp sesame seeds (black or white) in a dry skillet over medium heat until fragrant and lightly browned, about 3–4 minutes, stirring constantly to avoid burning. Let seeds cool, then pulse briefly in a spice grinder or chop finely to release oils (do not make into a paste). Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan and bring to a gentle simmer until sugar dissolves. Stir in the toasted sesame seeds (or 1 tbsp finely ground toasted seeds) and simmer 1–2 minutes to infuse. Remove from heat, steep 15–30 minutes for stronger flavor, then strain through a fine mesh strainer or cheesecloth into a jar. Refrigerate; will keep 1–2 weeks. Yield: about 3/4 cup syrup. Use 0.5 oz for cocktail.
- 2
Brew espresso
Pull a fresh espresso shot (about 1 oz) or brew 1 oz strong coffee. Cool slightly (to near room temperature or just warm) before shaking to avoid excessive dilution and to preserve crema.
- 3
Toast sesame for garnish
If using whole seeds as garnish, toast 1/2 tsp seeds in a small dry skillet over medium heat 1–2 minutes until fragrant. Set aside to cool.
Cocktail Assembly
- 4
- 5
Fill a cocktail shaker with ice (enough to chill and dilute quickly).
- 6
Add 2 oz vodka, 1 oz cooled espresso, 0.75 oz Kahlúa, 0.5 oz sesame syrup, and 0.25 oz dark simple syrup (optional, adjust to taste) to the shaker. Add 2 dashes of coffee bitters if using.
- 7
Dry shake (no ice) vigorously for 8–10 seconds to begin emulsifying the espresso and create crema, then add ice and shake very hard for 12–15 seconds to thoroughly chill and further aerate the mixture. This two-step shake yields a richer, frothier head.
- 8
Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove tiny ice shards and sesame solids for a silky texture.
- 9
Garnish: gently sprinkle the toasted sesame seeds in a small line or crescent on one side of the foam. Float 3 coffee beans on top of the crema for aroma and classic presentation.
- 10
Serve immediately. Advise guests to sip slowly to enjoy the sesame aroma layered with coffee and vodka.
