Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes, or fill it with the optional 1/2 cup ice and set aside while you prepare the drink, then discard ice before serving.

Brew a fresh double espresso (about 2 oz). If it’s extremely concentrated and very hot, let it rest 30–45 seconds or add up to 1 tablespoon hot water to bring it to approximately 140–150°F (60–65°C) so it integrates smoothly when shaken and helps create a silky crema.

Combine ingredients

Add 1.5 oz vodka, 1 oz coffee liqueur, 0.5 oz simple syrup, and the 2 oz freshly brewed espresso into a cocktail shaker.

Add ice

Fill the shaker with about 1 cup of ice until nearly full. The amount of ice is important to chill quickly and slightly dilute the drink, improving texture.

Dry shake (optional but recommended)

If you want a thicker, frothier crema, first shake the contents without ice for 8–10 seconds to begin emulsifying the espresso and syrup.

Wet shake

Add ice (if you dry-shook) or proceed directly if you didn't. Secure the shaker and shake vigorously for 12–18 seconds. You want the outside of the shaker to become very cold and for the liquid to be well aerated—this creates the characteristic foamy head.

Double strain

Remove the glass from the freezer or discard the chilling ice. Using a Hawthorne or julep strainer and a fine-mesh strainer, pour the cocktail into the chilled coupe/martini glass, straining out ice shards to ensure a smooth surface for the crema.

Garnish the freshly poured Espresso Martini with three coffee beans placed in a triangular pattern on the foam. Serve immediately while the crema is still present.

Optional: For a slightly different aroma, express a thin strip of orange or lemon peel over the drink and discard or rub the rim lightly before adding the coffee beans.