Espresso Martini Recipe

Prepare espresso and vanilla

Pull a fresh double-shot (about 2 oz) of Fuddle Duddle espresso. Let it rest 20–30 seconds so it’s hot but not boiling; slightly cooled espresso preserves foam when shaken. Split the vanilla bean lengthwise and scrape the seeds; reserve seeds and pod. If you prefer a slightly sweeter cocktail, measure 0.25 oz simple syrup now.

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you mix the cocktail to ensure it’s nicely chilled.

Build in shaker

In a cocktail shaker, add the scraped vanilla seeds, 2 oz Tom’s Town Vodka, 1 oz St. George Coffee Liqueur, the 2 oz freshly pulled espresso, and the optional 0.25 oz simple syrup if using.

Dry shake (to build crema)

Close the shaker and shake vigorously without ice for 8–10 seconds (dry shake). This helps emulsify the vanilla and incorporate air to produce a glossy crema.

Wet shake (chill & aerate)

Open the shaker, add 6 oz of ice, re-seal, and shake hard for 12–15 seconds until the outside of the shaker is frosty cold. The combination of dry and wet shakes yields a thick, velvety foam and proper chilling.

Double strain into chilled glass

Empty the coupe/martini glass of ice or remove from freezer. Double-strain the cocktail through a fine mesh strainer into the chilled glass to remove ice shards and vanilla pod fragments, preserving a smooth surface and dense crema.

Garnish

Gently place 3 whole coffee beans in a line or triangle on top of the crema. If desired, dust a tiny pinch (about 0.25 tsp) of reserved vanilla scrapings over the foam for extra aroma.

Serve immediately while the foam is still fresh and aromatic. Enjoy as a classic after-dinner cocktail.