Jul 14 2026
Restaurants›Harry's Seafood,Bar & Grille›Espresso Martini Recipe

Espresso Martini Recipe

Inspired by Harry's Seafood,Bar & Grille
Time15m
Serves1

COFFEE LIQUEUR, ILLY COLD BREW COFFEE AND HOUSE MADE BROWN SUGAR SIMPLE SYRUP

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Ingredients

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Cocktail

House Brown Sugar Simple Syrup (makes ~8 oz)

Method

House Brown Sugar Simple Syrup

  1. 1

    Combine and dissolve

    Place 1 cup packed light brown sugar and 1 cup water in a small saucepan over medium heat. Stir continuously until the sugar is fully dissolved and the mixture is just below a simmer (do not boil vigorously).

  2. 2

    Reduce and cool

    Once the sugar is dissolved and the mixture is slightly thickened (about 3–5 minutes), remove the pan from heat. Stir in 1/2 teaspoon vanilla extract if using. Let the syrup cool to room temperature.

  3. 3

    Store

    Transfer the cooled syrup to a clean jar or bottle. Refrigerate until ready to use. Syrup will keep for up to 2 weeks refrigerated.

Espresso Martini

  1. 4

    Chill glass

    Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

  2. 5

    Prepare shaker

    Add 1 cup of ice to a cocktail shaker.

  3. 6

    Measure and add spirits

    Pour 2 oz vodka, 1 oz coffee liqueur, 1 oz chilled Illy cold brew coffee, and 1/2 oz house brown sugar simple syrup into the shaker.

  4. 7

    Optional espresso float

    If you prefer a stronger espresso presence, add 1/4 oz freshly brewed espresso (cooled slightly). This will enhance crema and aroma.

  5. 8

    Dry shake (optional)

    For a thicker, foamier top: before adding ice, combine the liquid ingredients (without ice) and shake vigorously for 10–15 seconds to emulsify. Then add ice and proceed to the next step. (If you skip this, continue with the ice shake.)

  6. 9

    Shake with ice

    Secure the shaker and shake vigorously for 12–18 seconds until the shaker is well chilled and the exterior becomes frosty. Vigorous shaking creates a silky foam on top.

  7. 10

    Strain

    Discard any ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a hawthorn strainer and a fine mesh strainer to capture small ice shards and achieve a smooth surface.

  8. 11

    Garnish and finish

    Float 3 coffee beans carefully on the foam as a classic garnish. Serve immediately.

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