Marcos’ Espresso Martini Recipe

Chill glass

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

Brew espresso

Brew a fresh 1 oz shot of espresso. Allow it to rest for 10–15 seconds (so it's very hot but not steaming) — this small rest helps create better crema when shaken.

Add 2 oz Javier’s Reserva Reposado Tequila, 1 oz freshly brewed espresso, 1 oz The Whistler Irish Cream, 0.5 oz coffee liqueur (optional), and 0.25 oz simple syrup into a cocktail shaker.

Fill the shaker with 6 ice cubes. Seal the shaker tightly.

Dry shake first (optional for foam): With the shaker closed but without ice, shake vigorously for 10 seconds to emulsify the cream and espresso, then open and add ice. This step enhances foam and texture.

Hard shake: With ice in the shaker, shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you hear the ice slamming. This chills the mix quickly and aerates to build a silky crema.

Double strain into the chilled martini/coupe glass using a hawthorne or fine strainer to remove ice shards, ensuring a smooth surface and a thick crema layer.

Lightly dust about 1/4 to 1/2 teaspoon of freshly ground cinnamon over the crema. Start with a light dusting and add more to taste — cinnamon is aromatic and should complement, not overpower, the espresso and tequila.

Carefully float 3 whole coffee beans on top of the crema for a classic espresso martini presentation.

Serve immediately while cold. Advise guests to sip and enjoy the interplay of reposado tequila oak, coffee bitterness, and creamy Irish cream with a warm cinnamon aroma.