Espresso Martini By Nitro M Recipe

Prepare espresso

Brew a fresh double espresso (about 60 ml). Allow it to cool for 1–2 minutes so it is hot but not scalding; you want it warm to help dissolve sugar but not so hot that it dilutes too much when shaken with ice.

Combine ingredients

Into a cocktail shaker add the cooled espresso, vodka (45 ml), coffee liqueur (30 ml), simple syrup (10 ml) and the optional cold nitro-infused water or nitro cold-brew (15 ml) if using. Add 6 pieces of ice to the shaker.

Double dry shake (for crema)

Seal the shaker and shake vigorously without ice for 10 seconds (dry shake) to build foam, then add ice (if you didn't already) and shake vigorously for 15–20 seconds until the outside of the shaker is well chilled and you see a frothy, silky crema forming. If using nitro, the mouthfeel will be extra creamy; handle carefully.

Strain

Double strain the mixture into a chilled coupe glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a smooth crema on top.

Garnish with three espresso beans spaced evenly on the foam surface. Serve immediately while the crema is stable and the drink is cold.

If presenting as 'BY NITRO M' and you have a nitro tap or cream whipper: you can charge the finished cocktail briefly with a nitrous cartridge in a cream whipper and dispense into the chilled coupe to enhance the velvety texture — ensure equipment is rated for cocktails and follow safety instructions. Otherwise the optional nitro cold-brew addition provides a similar mouthfeel.