Espresso Martini Recipe

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the scraped vanilla bean and seeds (or 1 tsp pure vanilla extract if using).

Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Do not boil vigorously. Simmer for 3 minutes to infuse vanilla.

Remove from heat and let cool to room temperature with the vanilla bean steeping for at least 30 minutes. If using extract, stir in after removing from heat and cooling slightly.

Strain out the vanilla bean pod, transfer syrup to a clean bottle, and refrigerate. Syrup will keep refrigerated for up to 2 weeks.

Prepare espresso

Pull a fresh single shot (about 1 oz) of espresso and let it cool slightly (10–20 seconds). Alternatively, use 1 oz espresso concentrate or cold-brew concentrate chilled.

Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz Pearl Vanilla Vodka, 1 oz Mr. Black Coffee Liqueur, 0.5 oz house vanilla syrup, and 1 oz espresso concentrate to the shaker.

Dry shake first (without ice) for 8–10 seconds to build crema and emulsify the espresso with the liqueurs and syrup. Then add ice and shake very hard for 12–15 seconds to chill and aerate.

Double strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a silky texture.

Gently float 0.5 oz Praline Cream Liqueur on top of the cocktail by pouring it slowly over the back of a spoon held just above the drink surface. This creates a layered finish and subtle sweet nuttiness.

Garnish with 3 coffee beans placed on the crema (optional). Serve immediately.