El Espresso Martini Recipe

Pull espresso

Pull one fresh shot of espresso (about 1 oz) immediately before shaking so it is hot and foamy. Transfer the espresso to a small cup and set aside.

Prepare shaker

Fill a cocktail shaker with the ice (about 4 oz or enough to chill vigorously).

Combine ingredients

Pour 2 oz Altos Reposado, 1 oz St. George coffee liqueur, 0.5 oz Licor 43 and 0.25 oz simple syrup into the shaker. Immediately add the hot 1 oz espresso on top.

Dry shake then wet shake

First close the shaker and shake vigorously without ice for 8–10 seconds (dry shake) to build crema, then add the ice (if not already added) and shake very hard for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double strain

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to capture ice shards and produce a silky crema.

Sprinkle a very small pinch of flaky sea salt across the top of the crema to enhance sweetness and add a subtle savory contrast. Lightly tap one Mexican cinnamon stick over the glass to release aroma and either rest it across the rim or stand it in the drink.

Optionally float three coffee beans on the crema for a classic espresso martini look. Serve immediately while the crema is still fresh and aromatic.