Espresso Martini Recipe
Tito’s vodka, coffee liqueur, espresso, simple syrup
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Ingredients
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Cocktail
Method
Cocktail
Brew espresso
Pull a fresh shot of espresso (about 1 oz). If you don't have an espresso machine, brew a very strong 1 oz concentrate coffee using a Moka pot or Aeropress. Allow the espresso to rest 20–30 seconds off the heat so it is hot but not boiling—slightly cooled espresso helps form a better crema when shaken.
Combine ingredients
Add ice to a cocktail shaker until roughly two-thirds full (about 1 to 1.5 cups). Pour in 2 oz Tito's vodka, 1 oz coffee liqueur, 1 oz freshly brewed espresso, and 0.5 oz simple syrup.
Dry shake (optional for foam)
For a thicker, silkier foam, first shake the ingredients without ice for 8–10 seconds (dry shake). This helps emulsify the espresso and syrup to create a better crema.
Wet shake
Add the ice (if you dry-shook) or proceed directly if you didn't. Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you see a good froth forming.
Strain and serve
Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer (or the shaker's built-in strainer) to remove ice shards and ensure a silky texture with a layer of crema on top.
Garnish
Garnish the crema with three coffee beans arranged in the center. Serve immediately.