Cafeto Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold and preserves foam.

Pull espresso

Pull a fresh double shot (about 2 oz) of espresso immediately before mixing. If you don't have an espresso machine, brew a very strong 2 oz coffee (stovetop or Aeropress) and allow it to cool slightly. For a cooler cocktail, use freshly brewed espresso cooled for 1–2 minutes or cold-brew concentrate at equivalent strength.

Prepare simple syrup (if needed)

If you don't have simple syrup ready, dissolve equal parts sugar and hot water (1:1) — for this recipe 1/2 oz is used, so prepare at least 1/4 cup to have leftovers. Cool before using.

Combine ingredients

Add the ice to a cocktail shaker. Pour in 2 oz espresso, 1.5 oz vodka, 1 oz coffee liqueur, 0.5 oz simple syrup, and 2 dashes coffee bitters (if using).

Dry shake (create foam)

First, without ice, shake the mixture vigorously for 10–15 seconds (dry shake) to emulsify the espresso and create a rich crema/foam. This step improves mouthfeel and foam retention.

Wet shake (chill and dilute)

Open the shaker, add 1 cup of fresh ice, then shake vigorously for 12–18 seconds until the shaker is very cold to the touch. This chills and dilutes the cocktail to the correct balance while preserving the foam created in the dry shake.

Fine strain

Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove small ice chips and ensure a silky texture and clean foam top.

Garnish the foam with 3 coffee beans placed in a triangular formation. Optionally, lightly dust a pinch (about 1 tsp) of fine cocoa powder over the foam or rim the glass lightly before pouring for a cocoa halo.

Serve immediately while the foam is fresh. Provide a small stir stick if the guest prefers to mix before drinking.