Espresso Martini Recipe

Prepare espresso

Brew a fresh single shot of espresso (about 1 oz). It should be hot and fresh to extract crema which helps texture. If you don't have an espresso machine, use a strong 1 oz cold-brew concentrate warmed slightly.

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you mix the drink.

Combine ingredients

Add the Ketel One Vodka (2 oz), Vanille de Madagascar (0.5 oz), freshly brewed espresso (1 oz), and Kahlúa (0.5 oz) into a cocktail shaker.

Add ice

Add about 1 cup of ice into the shaker, filling it roughly two-thirds full to properly chill and dilute the cocktail.

Dry shake (optional)

If you prefer a thicker, foamy crema, first 'dry shake' (shake without ice) the ingredients for 8–10 seconds to emulsify the coffee and vanilla with the vodka and Kahlúa.

Wet shake

Add ice (if you did a dry shake, now add ice) and shake vigorously for 12–18 seconds. Aim for a loud, energetic shake so the drink chills quickly and achieves a silky, frothy top from the espresso crema.

Strain

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to catch small ice chips and ensure a smooth surface.

Serve black

To serve the classic way, leave the drink as is and garnish with three coffee beans floated on the foam.

Serve with cream

If you prefer it with cream, gently pour 0.5 oz light cream over the back of a spoon held just above the surface of the cocktail so it floats as a delicate layer. Garnish with three coffee beans if desired.

Present immediately while the drink is cold and the foam is fresh. Optionally, wipe any drips from the glass rim and serve with a small napkin.