Espresso Martini Recipe
blanco tequila, coconut rum, vodka, coffee liqueur, espresso
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
- 1
- 2
Prepare espresso
Brew a single shot of espresso (about 1 oz). If you prefer a cooler cocktail or to avoid diluting foam, let the espresso cool slightly (2–3 minutes) but serve still warm — shaking with ice will cool it quickly.
- 3
Combine ingredients
In a cocktail shaker, add ice (about 1.5 cups), then pour in 1.5 oz blanco tequila, 0.5 oz coconut rum, 1.0 oz vodka, 0.75 oz coffee liqueur, 1.0 oz espresso, and 0.25 oz simple syrup.
- 4
Shake
Secure the shaker and shake vigorously for 15–20 seconds. Aim for a hard, rapid shake to create a glossy, creamy foam from the espresso and to thoroughly chill the mixture.
- 5
Double-strain and serve
Remove the glass from the freezer or discard the chilling ice. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer (or use a fine strainer alone) into the chilled coupe or martini glass to capture ice shards and achieve a silky texture.
- 6
Garnish
Float three coffee beans on the foam as a classic garnish. Optionally, lightly grate a tiny amount of cocoa or dark chocolate over the top for aroma.
- 7
Serve
Serve immediately while the foam is still fresh and the cocktail is cold.
