Espresso Martini Recipe
Make Espresso Martini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Martini
Method
Espresso Martini
- 1
Prepare espresso
Brew 1 oz of very strong espresso (use a shot from an espresso machine or 1 oz concentrated stovetop espresso). Immediately after brewing, let it rest for 20–30 seconds so it's hot but not boiling; this helps incorporate air when shaken.
- 2
Chill glass (optional)
Place a martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the final drink is chilled and preserves the foam.
- 3
- 4
Combine ingredients
In a cocktail shaker, add 1 cup of cubed ice, 1.5 oz vodka, 1 oz coffee liqueur, 0.5 oz simple syrup, and the slightly cooled 1 oz espresso. Ensure the espresso is still warm enough to help form foam but not so hot it melts excessive ice.
- 5
First (hard) shake
Seal the shaker and shake vigorously for 10–12 seconds. This 'hard' shake chills and dilutes the drink and begins to emulsify the espresso, creating body and foam.
- 6
Second (dry) shake — optional but recommended
If you desire a thicker, crema-like foam, quickly double-strain the mixture into an empty shaker (discard melted ice), then shake again vigorously without ice for 6–8 seconds. This air-only shake increases foam stability.
- 7
Strain and serve
Double-strain the cocktail through a fine mesh strainer into the chilled martini/coupe glass to ensure a smooth texture and remove ice shards. Aim for a silky layer of crema on top.
- 8
Garnish
Garnish with 3 whole coffee beans placed on the foam in a triangular arrangement. Serve immediately.
- 9
Notes on variations
Adjust simple syrup to taste (0.25–0.75 oz) depending on sweetness preference. Use flavored vodka (vanilla) for a sweeter profile, or substitute a lower-proof coffee liqueur for less sweetness. For a non-alcoholic version, use chilled strong cold-brew concentrate and replace spirits with an alcohol-free spirit and coffee syrup.