Espresso Martini Or Dirty Martini Recipe

Prepare espresso

Brew a fresh shot of espresso (about 1 ounce). Let it cool slightly—still warm is fine; steaming hot will melt too much ice and dilute the drink.

Fill a cocktail shaker with the ice cubes listed in the ingredients (about 6 cubes).

Add the vodka (2 oz), coffee liqueur (1 oz), the brewed espresso (1 oz), and simple syrup (0.5 oz) into the shaker.

Secure the shaker lid and shake vigorously for 12–20 seconds. The goal is to chill the mixture quickly while creating a frothy crema from the espresso.

Strain the cocktail through a fine mesh or Hawthorne strainer into a chilled martini/coupe glass to preserve the foam.

Garnish with 3 coffee beans placed on top of the foam.

Serve immediately.

Chill a martini glass in the freezer or fill it with ice water while you build the cocktail.

Fill a mixing glass or shaker (preferably a mixing glass for clarity) with the ice cubes listed in the ingredients (about 8 cubes).

Pour in the gin or vodka (2.5 oz) and dry vermouth (0.5 oz).

Add the olive brine (0.5 oz). Taste note: increase brine by 0.25–0.5 oz if you prefer a dirtier, saltier profile.

Stir the mixture gently with a bar spoon for 20–30 seconds until well-chilled and properly diluted (about 6–8 turns per second). Stirring preserves clarity; only shake if you want a cloudy, aerated martini.

Discard the ice water from the chilled glass (if used). Strain the cocktail into the chilled martini glass using a julep or fine strainer.

Skewer 2–3 green olives and drop them into the glass as a garnish.

Serve immediately.