Espresso Martini Recipe
Espresso Infused Vodka, Borghetti Italian Liqueur & Cold Brew
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Ingredients
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Cocktail
To make espresso-infused vodka (optional, make ahead)
Method
To make espresso-infused vodka (optional, 24–48 hours ahead)
- 1
Infuse vodka
Place 2 tablespoons whole espresso beans in a clean, airtight jar. Pour 8 oz vodka over the beans, seal, and let infuse at room temperature for 24–48 hours, tasting after 24 hours. When the vodka has reached a pronounced espresso aroma and flavor (but not overly bitter), strain through a fine mesh sieve or coffee filter into a clean bottle. Discard beans. Chill before using.
Make the Espresso Martini
- 2
- 3
Combine ingredients
In a cocktail shaker, add 1 cup of ice, 2 oz espresso-infused vodka, 1 oz Borghetti (or other coffee liqueur), 1 oz cold-brew coffee, 0.5 oz freshly pulled espresso, and 0.25 oz simple syrup. The combination of cold-brew and espresso gives depth and crema; adjust syrup to taste if you prefer sweeter.
- 4
Dry shake (optional)
For a richer, creamier foam, remove ice and dry-shake the sealed shaker vigorously for 10–12 seconds. This helps emulsify the espresso crema with the alcohol. (If you skip dry shake, proceed to next step.)
- 5
Shake with ice
Add the ice back into the shaker if you dry-shook, or use the existing ice, and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled.
- 6
Double strain and serve
Discard the ice or water from the chilled glass. Double-strain the mixture into the chilled coupe or martini glass using a cocktail strainer and a fine mesh strainer to remove small ice shards and ensure a smooth texture. Aim for a silky, slightly foamy top.
- 7
Garnish
Place three coffee beans on the foam in the center of the drink as a classic garnish. Serve immediately.