Espresso Martini Recipe

Infuse

Combine 12 oz vodka and 2 tbsp coarsely ground espresso in an airtight jar. Seal and let sit at room temperature for 12–24 hours, shaking gently once or twice.

Strain

After infusion, strain vodka through a fine-mesh sieve lined with a coffee filter or several layers of cheesecloth into a clean container to remove grounds. Optionally repeat for clarity. Bottle and refrigerate until use.

Make simple syrup with flavor

Combine 3 oz granulated sugar and 3 oz water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer. Remove from heat.

Finish syrup

Stir in 1 tbsp amaretto and 1 tsp fresh orange zest. Let cool to room temperature, then transfer to a jar and refrigerate. Strain out zest before using if desired.

Chill a coupe or martini glass in the freezer or fill with ice water while you prepare the drink.

Pull a shot (or brew) 1 oz of fresh espresso and let it rest 15–30 seconds so it is hot but not boiling; slightly cooled espresso yields better crema when shaken.

Fill a cocktail shaker with ice (about 4 standard cubes).

Add 2 oz espresso-infused vodka, 1 oz Kahlúa, 0.75 oz orange amaretto syrup, and 1 oz fresh espresso to the shaker.

Dry shake (shake without ice) vigorously for 8–10 seconds to build crema, then add ice and shake hard for 10–12 seconds to chill and slightly dilute. Alternatively, just shake with ice for 12–15 seconds if skipping dry shake.

Dump ice from the chilled glass and double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove tiny ice shards and ensure a silky texture.

Garnish with 3 coffee beans placed on the crema in a triangle pattern. Serve immediately.