Espresso Martini Recipe
House grind espresso, vanilla vodka, café liquor, white chocolate Mozart.
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Brew a double shot (about 2 oz) of house-ground espresso. If you prefer a slightly less hot shake, let the espresso rest for 1–2 minutes until it cools slightly but remains warm. Using very hot espresso can over-dilute and flatten the foam.
Combine ingredients
In a cocktail shaker, pour the warm (or cooled slightly) espresso, vanilla vodka, coffee liqueur, white chocolate liqueur, and simple syrup (if using).
Dry shake (optional but recommended)
First, seal the shaker and shake vigorously without ice for 10–15 seconds. This helps build a rich, creamy crema/foam on top from the espresso.
Wet shake
Open the shaker, add a cup of ice, re-seal, and shake vigorously for 12–20 seconds until the exterior of the shaker becomes very cold and you hear a solid sloshing. This chills and dilutes the cocktail to balance flavors.
Double strain and serve
Place a fine mesh strainer over a chilled coupe or martini glass and pour the cocktail through it to remove ice shards and any large crema particles. Aim for a smooth texture with a thick crema layer on top.
Garnish and finish
Garnish with three espresso beans arranged on the foam. Optionally grate a small amount of white chocolate over the top for extra aroma and presentation.