Espresso Martini Recipe
Ketel One Vodka, Tia Maria, Sugar, Espresso
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Ingredients
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Cocktail
Optional / Preparation
Method
Prepare Espresso
Brew
Grind 18 g of espresso beans to a fine consistency. Brew a single shot (about 1 oz / 30 ml) of espresso using an espresso machine. Use freshly brewed espresso and let it rest 10–15 seconds off the heat so it is very hot but not scalding; you want it still hot to help bloom the crema when shaken.
Mix Cocktail
Combine ingredients
Fill a cocktail shaker halfway with ice (about 1 cup). Pour in 2 oz Ketel One Vodka, 1 oz Tia Maria, 1 oz freshly brewed espresso, and 0.5 oz simple syrup.
Dry shake (optional)
For a silkier crema, first shake the ingredients without ice for 10 seconds (dry shake). This helps incorporate the espresso crema and aerate the mixture.
Wet shake
Add ice to the shaker (if you dry-shook already, add fresh ice now). Shake vigorously for 12–18 seconds until the shaker exterior is very cold and the mixture is well-aerated, creating a thick, foamy crema.
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 ensure a smooth foam.
Garnish
Garnish with three coffee beans placed gently on the crema.