Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to ensure it's well chilled.

Brew and cool espresso

Brew a shot of espresso (about 1 oz). If using hot espresso, let it cool for 1–2 minutes, or pour over a few ice cubes and discard melted water so the espresso is chilled but not overly diluted. Alternatively use a cold-brew concentrate measured to the same volume.

Combine ingredients

In a cocktail shaker, add 6–8 ice cubes, 2 oz Reyka Vodka, 1 oz chilled espresso, 0.5 oz Meletti Coffee Amaro, and 0.5 oz demerara sugar syrup.

Dry shake (optional for froth)

If you want a thicker, creamier foam on top, first seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify the espresso and syrup with the vodka.

Wet shake

Add ice (if you didn't add it earlier) or keep the existing ice and shake the sealed shaker very hard for 12–18 seconds. The goal is to chill quickly and produce a glossy, well-aerated foam from the espresso.

Strain

Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and ensure a smooth surface.

Garnish & serve

Gently float 3 coffee beans on the foam as a classic garnish. Serve immediately so the foam remains intact.

If the drink is too bitter, add 0.25–0.5 oz more demerara syrup. If too sweet, reduce syrup by 0.25 oz. For more coffee intensity, increase espresso by 0.25 oz and reduce vodka by 0.25 oz to keep balance.

If using hot espresso and you prefer minimal dilution, use a rapid chill method: pull the shot, pour into a metal measuring cup, and plunge into an ice bath for 30–60 seconds before measuring.