Espresso Martini Recipe

Brew a double shot (about 2 oz) of espresso using Ohm Coffee beans. Cool slightly for about 1 minute so it’s hot but not scalding (very hot espresso will melt ice excessively and dilute the cocktail). If you do not have brewed espresso, dissolve 1 tsp instant espresso in 1 tbsp hot water and let cool.

Prepare the vanilla tahini

If your vanilla tahini is thick, thin 1/2 tbsp with up to 1/2 tsp cold water and stir until pourable but still slightly viscous. Taste and add up to 1/2 tsp simple syrup if you prefer a sweeter, silkier mouthfeel.

Optional egg white

If using an egg white for a richer foam, separate 1 egg white and keep chilled until ready to shake. Use pasteurized egg white if safety is a concern.

Add the following to a cocktail shaker: 2 oz vodka, 1 oz coffee liqueur, 0.5 oz chocolate liqueur, 0.5 oz pistachio liqueur, the 2 oz cooled espresso, and the prepared 1/2 tbsp vanilla tahini. If using egg white, add it now. Also add 1/2 tsp simple syrup if desired for sweetness.

Dry shake (no ice) vigorously for 15–20 seconds if you used egg white. This helps emulsify the tahini and create a glossy foam.

Add 1 cup of ice to the shaker. Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well chilled and aerated.

Fine-strain the cocktail through a Hawthorne or fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any tahini solids. Use a double-strain if you want an extra-smooth texture.

Carefully place 3 coffee beans on the surface of the foam. Lightly sprinkle 1 tsp finely chopped roasted pistachios over one side of the foam to introduce the pistachio aroma and a subtle crunchy texture.

Optionally, dust a tiny pinch of grated dark chocolate or cocoa powder over the foam for a visual contrast and extra chocolate scent.

Serve immediately. Sip and note the balance of bitter espresso, chocolate, nutty pistachio, and the sesame-vanilla warmth from the tahini.