Espresso Martini Recipe
A fusion of rich espresso, 42 Below Vodka & Kahlua shaken to perfection
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Ingredients
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Espresso Base & Spirits
Sweetener (optional)
Garnish
Ice & Equipment
Method
Preparation
Chill the glass
Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with large ice while you prepare the cocktail to ensure the drink is served very cold.
Brew and cool espresso
Brew a fresh double espresso (about 2 oz). Allow it to cool slightly for 30–60 seconds so it is hot but not boiling — very hot espresso will melt too much ice and dilute the cocktail.
Mixing & Shaking
Add 2 oz cooled espresso, 1.5 oz 42 Below Vodka, 1 oz Kahlúa and 0.25 oz simple syrup (optional, adjust to taste) into a cocktail shaker.
Fill the shaker about two-thirds full with ice (approximately 1 cup). Secure the lid and shake vigorously for 15–20 seconds. The goal is to chill the mixture quickly and create a rich, frothy crema on top from the espresso.
If you prefer an extra velvety foam, perform a dry shake: first shake without ice for 10 seconds to emulsify, then add ice and shake hard for another 10–15 seconds.
Strain & Serve
Discard the ice from the chilled glass if you used it to chill. Double-strain the cocktail through a Hawthorne strainer and fine-mesh strainer into the chilled martini or coupe glass to ensure a smooth texture and to retain the crema.
Garnish by gently placing 3 coffee beans on the crema. Serve immediately.