Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold and creates a good crema contrast.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. If you don't have an espresso machine, use very strong hot coffee (concentrated) and let it cool slightly. Ideally use freshly brewed and still warm (not hot) espresso to help create a frothy crema when shaken.

Combine ingredients

Add the vodka (2 oz), Kahlúa (1 oz), freshly brewed espresso (1 oz), and simple syrup (0.5 oz) to a cocktail shaker. Add enough ice to the shaker to cool the mixture thoroughly (about 1 cup).

Dry shake (optional, for extra foam)

For a richer, creamier foam, first close the shaker and shake vigorously without ice for 10 seconds to emulsify the espresso and liqueur.

Wet shake

Add ice if you haven't already and shake the cocktail vigorously for 15–20 seconds until the outside of the shaker becomes very cold and you see a good froth forming inside.

Double strain & serve

Remove the ice from the chilled glass (if used). Using a cocktail strainer (and a fine strainer if available), pour the cocktail into the chilled martini or coupe glass to remove small ice shards and ensure a smooth texture and stable crema.

Garnish

Garnish with three coffee beans placed on top of the crema in a line or triangle. This adds aroma and the classic Espresso Martini presentation.

Serving suggestion

Serve immediately while cold and frothy. If preparing for takeout/delivery, seal in a chilled airtight cocktail container and include the coffee beans separately to add just before drinking to preserve aroma and appearance.

Ensure the cocktail shaker, strainer and glass are clean and chilled. If delivering, pack the cocktail upright in an insulated bag or cooler with an ice pack. Provide a small packet with the garnish and brief instructions to chill the container and add the garnish immediately before consuming.