Our Espresso Martini Recipe

Prepare espresso

Brew a fresh shot of espresso (about 1 oz) using your espresso machine or a concentrated strong coffee if you don't have an espresso machine. Allow the espresso to rest for 20–30 seconds to slightly cool but remain warm — this helps with crema and integration.

Chill glass

Place a coupe or martini glass in the freezer for a few minutes or fill it with ice water while you prepare the drink. Empty the ice water just before pouring.

Combine liquids

In a cocktail shaker, add the vanilla vodka (2 oz), Kahlúa (1 oz), Baileys (0.5 oz), freshly brewed espresso (1 oz), and simple syrup (0.25 oz).

Add ice and shake hard

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 15–20 seconds. A hard shake both chills the drink and creates a frothy, creamy crema on top from the espresso and Baileys.

Double strain and serve

Remove the chilled glass from the freezer. Strain the cocktail through the shaker strainer into the glass. For a smoother surface and to remove any tiny ice shards, double-strain through a fine mesh strainer.

Garnish

Float 3 coffee beans on the foam as a classic garnish. Optionally, dust a tiny pinch of cocoa powder or finely grated chocolate over the top.

Tips

If you prefer a sweeter or creamier drink, increase the Baileys to 0.75–1 oz or add another 0.25 oz of simple syrup. For a stronger coffee flavor, use 1.25–1.5 oz espresso, but reduce the vodka slightly to keep the balance.