Espresso Martini Recipe

Make syrup

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat and stir in vanilla extract (or add scraped vanilla seeds and the pod). Let cool to room temperature, then transfer to a sealed container and refrigerate. Syrup keeps for up to 2 weeks.

Prepare espresso

Brew a fresh double-shot espresso (about 2 fl oz). Allow it to cool slightly for 1–2 minutes — it should still be hot but not boiling so it can create crema when shaken.

Choose spirit

Decide whether to use vodka or tequila. Use 2 oz of either vodka or tequila per serving. (If you prefer a deeper coffee profile, include 0.5 oz coffee liqueur in addition to the chosen spirit.)

Combine ingredients

Into a cocktail shaker, add the chosen 2 oz spirit, 2 oz hot double-shot espresso, 0.5 oz vanilla simple syrup, and 0.5 oz coffee liqueur if using.

Dry shake (optional, for froth)

If you want a thicker crema, first add the ingredients without ice and shake vigorously for 10 seconds (dry shake). This helps emulsify the espresso and syrup.

Shake with ice

Add about 1 cup of ice to the shaker. Shake vigorously for 15–20 seconds until the exterior of the shaker is very cold and frothy.

Strain and serve

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and espresso bits. Pour gently to preserve the crema.

Place three coffee beans on top of the crema in a triangle or line. Lightly dust with a pinch (≈0.25 tsp) of cocoa powder or a few flecks of vanilla bean if desired. Serve immediately.