Espresso Martini Recipe

Cocktail

1. 1

   Prepare espresso

   Brew 1 ounce of espresso fresh and hot using an espresso machine or very strong stovetop coffee. Allow the espresso to rest 20–30 seconds so it’s still hot but not steaming; this helps create crema in the shake.

2. 2

   Chill glass

   Place a coupe or martini glass in the freezer for several minutes or fill with ice water while you prepare the cocktail to ensure it is well chilled. Empty ice water before straining cocktail into the glass.

3. 3

   Build and shake

   In a cocktail shaker, add 6 ice cubes, 2 oz True Theory Vodka, 1 oz Kahlúa, 1 oz freshly brewed espresso, and 0.5 oz simple syrup. Secure the lid and shake vigorously for 12–18 seconds. Start with a few hard shakes to chill and dilute, then shake vigorously to emulsify the coffee and produce a foamy crema on top.

4. 4

   Strain and serve

   Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne or julep strainer and a fine mesh strainer (or just the shaker strainer if you don’t have a fine sieve) to remove ice shards. Aim for a silky texture with a thick layer of crema.

5. 5

   Garnish

   Gently float three coffee beans on the surface of the crema as a classic garnish.

6. 6

   Serve immediately. Sip slowly to enjoy the balance of vodka, coffee liqueur and espresso.