Tony's Espresso Martini Recipe

Brew and cool espresso

Brew a shot of espresso (about 1.5 oz) using an espresso machine or strong stovetop method. Allow it to cool for 1–2 minutes so it is hot but not steaming; room-temperature or slightly warm espresso works best for proper dilution and foam.

Combine ingredients

Into a cocktail shaker, add the cooled espresso, vodka, Galliano vanilla liqueur, Lucano espresso liqueur, and simple syrup if using. The Galliano adds a rounded vanilla-herbal note while the Lucano espresso liqueur reinforces coffee richness.

Add ice and dry-shake for crema

First, close the shaker and give a vigorous dry shake (no ice) for 8–10 seconds to start developing crema and emulsifying the liqueurs with the espresso. This step is optional but helps create a glossy foam.

Wet shake to chill and dilute

Add ice to the shaker (about 6 oz) and shake very hard for 12–18 seconds until the outside of the shaker is frosty cold. This chills and properly dilutes the cocktail and further builds a silky foam on top.

Double strain into chilled glass

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any coffee grounds, ensuring a clean, smooth drink.

Garnish the surface with three coffee beans arranged in a triangle. Optionally, zest a very small strip of orange peel over the top and discard, or sprinkle a tiny pinch of finely grated dark chocolate for extra aroma.

Serve immediately while the foam is fresh. Estimated drinking temperature is just-chilled; advise guests to enjoy within a few minutes to appreciate the crema and layered flavors.