Espresso Martini Recipe
Borghetti Espresso Liquor, Tito's Vodka. Get it with cream or without!
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Ingredients
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Cocktail
Optional - Cream Finish
Garnish
Method
Cocktail
Chill glass
Place a martini/coupe glass in the freezer or fill it with ice water while you prepare the cocktail to ensure the drink is nicely chilled.
Pull a shot of espresso or brew 1 oz of very strong coffee. Allow it to cool slightly (about 1–2 minutes) so it isn't steaming hot when it hits the ice.
Add ice to a cocktail shaker (enough to come about three-quarters full).
Measure and pour into the shaker: 2 oz Tito's vodka, 2 tablespoons (≈1 oz) Borghetti espresso liqueur, 1 oz cooled espresso, and 1/2 tsp simple syrup (adjust to taste).
Secure the shaker lid and shake vigorously for 12–18 seconds. The goal is to both chill and aerate the mixture to develop a silky, foamy crema on top.
If you prefer a creamier, richer texture, add 0.5 oz light cream or half-and-half to the shaker and double-strain as directed below. If you want the classic, drier version, skip the cream.
Empty the ice water from the chilled glass (if used). Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and fine mesh strainer to catch ice shards and produce a smooth surface.
Garnish with three whole coffee beans placed on the foam. Serve immediately.
