Espresso Martini Recipe
The ultimate warming wake-up & wind-down. Vodka shaken with espresso and a touch of sweetness – rich, bold, and finished with a velvet crema.
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Ingredients
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Cocktail
Optional variations & finishes
Method
Prepare espresso and syrup
Brew and cool espresso
Brew a single strong shot (about 1 oz) of espresso. If possible, pull fresh shot and allow it to cool slightly (30–60 seconds) so that it is hot but not boiling; alternatively use well-concentrated cold-brew. Chilling the espresso briefly helps preserve crema formation when shaking with ice.
Make or measure syrup
If using simple syrup, measure 0.5 oz (about 15 ml). If you prefer a vanilla note, stir 1/4 tsp vanilla into the syrup. Keep syrup at hand.
Shake and strain
Add the vodka (2 oz), coffee liqueur (1 oz), the brewed espresso (1 oz), and simple syrup (0.5 oz) into a cocktail shaker. If using chocolate bitters, add 2 dashes now.
Fill the shaker with ice (about 1 cup). Seal the shaker and perform a vigorous dry shake (without ice) for 10–15 seconds only if you prefer extra froth—this step can help but is optional. Then add ice (if you dry-shook) and shake very hard for 12–15 seconds. The goal is to both chill quickly and aerate the espresso to create a rich, velvety crema.
Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into a chilled coupe or martini glass to remove tiny ice chips and ensure a smooth surface.
Garnish and finish
Allow the crema to settle for 5–10 seconds. Gently place three coffee beans on the surface in a triangular pattern as a traditional garnish.
If desired, lightly dust with a pinch (about 1/4 tsp) of cocoa powder or finely grated dark chocolate. Serve immediately.