Espresso Martini Recipe
Ketel One, espresso fraîchement infusé
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a fresh double shot of espresso (about 1 oz) immediately before mixing. Allow it to rest 10–20 seconds so it is hot but not scalding; slightly cooled espresso helps form a better crema when shaken.
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to ensure the glass is very cold.
Combine ingredients
Into a cocktail shaker add 1 cup of ice, 2 oz Ketel One vodka, 1 oz coffee liqueur, 1 oz freshly brewed espresso, and 0.25 oz simple syrup. The ice quantity is to properly chill and dilute the drink — adjust slightly if using larger ice cubes.
Dry shake (optional)
For a frothier top, first shake the ingredients in the shaker without ice for 8–10 seconds (dry shake). This helps emulsify the espresso crema with the other ingredients.
Wet shake
Add ice to the shaker (if you performed a dry shake, now add ice) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the mixture is well aerated. A strong shake creates a thick, silky foam on top.
Strain and serve
Discard the ice or water from your chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne and fine mesh strainer to ensure a smooth texture and to remove tiny ice shards.
Garnish
Float three coffee beans on top of the foam as a classic garnish, spacing them evenly.
Serve
Serve immediately while the cocktail is cold and the foam is still fresh. Optionally provide a small spoon for scooping the crema.