Espresso Martini Recipe

Cocktail

1. 1

   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 develops a nice crema.

2. 2

   Prepare espresso

   Brew 1 oz of fresh hot espresso (or measure 1 oz strong cold-brew concentrate). If using hot espresso, allow it to cool slightly (30–60 seconds) so it won't overly dilute the cocktail when shaken.

3. 3

   Combine ingredients

   In a cocktail shaker, add a generous handful of ice (about 1 cup). Pour in 2 oz vodka, 0.5 oz Skinos Mastiha, 1 oz Kahlúa, 1 oz espresso, and 0.5 oz vanilla syrup (or 1/4 tsp vanilla extract). The mastiha adds a bright pine-anise note that complements the coffee and vanilla.

4. 4

   Dry shake (optional for more foam)

   If you prefer a thicker, silkier crema, first shake the ingredients without ice (dry shake) vigorously for 10–12 seconds to emulsify the espresso and syrup.

5. 5

   Wet shake

   Add ice to the shaker if you dry-shook; otherwise, shake vigorously with ice for 12–15 seconds until the shaker is very cold to the touch and a frothy crema forms.

6. 6

   Strain and serve

   Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine-mesh strainer to catch small ice shards, preserving the foam.

7. 7

   Garnish

   Carefully float 3 coffee beans on the foam or place them in a small cluster at the center. Serve immediately.