Tequila Espresso Martini Recipe

Prepare espresso

Brew 1 oz of a strong espresso (or very strong coffee). Allow it to cool briefly to near room temperature (about 1–2 minutes). If using hot espresso, chill it quickly with 0.25 oz cold water and set aside.

Add ingredients to shaker

In a cocktail shaker, combine 2 oz reposado tequila, 1 oz cooled espresso, 1 oz coffee liqueur, 0.5 oz simple syrup and 0.5 egg white (if using).

Dry shake (if using egg white)

If you included the egg white, close the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice to the shaker. Shake vigorously for 12–18 seconds until the exterior of the shaker becomes very cold and you hear the ice fully slushing. This chills, dilutes, and further aerates the cocktail.

Double strain and serve

Using a metal strainer and, if desired, a fine mesh strainer, pour the cocktail into a chilled martini or coupe glass. Straining removes small ice shards and ensures a silky texture and smooth foam layer.

Garnish

Garnish with 3 coffee beans arranged on the foam. Serve immediately.

If you prefer a sweeter drink, increase simple syrup to 0.75–1 oz. For a stronger coffee flavor, use 1.25 oz espresso and reduce tequila to 1.75 oz to keep balance.

To make vegan: omit egg white and add 0.25 oz aquafaba (chickpea brine) instead; perform the same dry shake step to create foam.

Chill your glass in the freezer for at least 10 minutes beforehand for best presentation.