Espresso Martini Recipe
Ketel One Vodka, Vanille de Madagascar, Espresso, Kahlua, Served Black or with Cream
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Ingredients
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Cocktail
Optional Finish
Method
Cocktail
- 1
Prepare espresso
Brew a fresh double shot of espresso (about 1 oz by volume concentrated) and let it sit for 30–60 seconds so it's hot but not scalding; you want it slightly cooled so it won't melt too much ice and dilute the cocktail.
- 2
Combine ingredients
Fill a cocktail shaker about two-thirds full with ice. Add Ketel One Vodka (2 oz), Vanille de Madagascar (0.5 oz), Kahlúa (0.5 oz), and the freshly brewed espresso (1 oz) to the shaker.
- 3
Dry shake (optional)
For a silkier, foamy top, first shake the ingredients vigorously without ice for 8–10 seconds (dry shake). This step helps create a crema-like foam when you add ice and shake again.
- 4
Shake with ice
Add ice (about 1 cup in the shaker or enough to fill) if you didn't add it before. Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and you feel it well chilled.
- 5
Double strain and serve
Double strain the cocktail (through the shaker strainer and a fine mesh strainer) into a chilled coupe or martini glass to remove ice shards and achieve a smooth texture.
Optional Finish
- 6
Black style
Serve the cocktail 'black' with no cream. Garnish with three coffee beans placed on the foam or floating on top.
- 7
With cream
If serving with cream, gently pour 0.5 oz heavy cream or half-and-half over the back of a spoon held just above the surface so it floats as a pale layer on top of the cocktail. Garnish with three coffee beans if desired.
