Espresso Martini Recipe
Stoli Vanilla Vodka, Licor de Café, espresso
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Ingredients
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Cocktail
Equipment
Method
Cocktail
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice and cold water while preparing the cocktail to chill it.
Brew espresso
Brew 1 oz of fresh, hot espresso. Use a short, strong shot so it’s concentrated. Let it rest 10–20 seconds to avoid scalding but keep it hot.
Combine ingredients
Add 2 oz Stoli Vanilla Vodka, 1 oz coffee liqueur, 1 oz hot espresso, and 0.25 oz simple syrup (if using) into a cocktail shaker. The hot espresso helps create a rich crema when shaken.
Add ice and shake hard
Add 6 ice cubes to the shaker, secure the lid, and shake vigorously for 12–18 seconds. Shake hard to rapidly chill and aerate the mixture; this produces a thick, foamy crema on top.
Double strain and pour
Discard ice or water from the chilled glass. Using the shaker, strain the cocktail through the shaker’s strainer and optionally through a fine strainer into the chilled martini or coupe glass to remove small ice chips and ensure a smooth texture.
Garnish
Float three whole coffee beans on the surface of the crema arranged in a line or triangle.
Serve
Serve immediately while the crema is fresh and foamy.
Equipment
Ensure the shaker is clean and dry before use. Use a jigger to measure spirits for accuracy. Use the fine strainer if you prefer a smoother drink without tiny ice shards.