Espresso Martini Recipe
New Amsterdam Vodka, Licor 43, Owen's Nitro-Infused Espresso
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a martini/coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold and keeps a good crema.
Prepare shaker
Fill a cocktail shaker about two-thirds full with fresh ice (approximately 1 cup). Using plenty of ice cools the mixture quickly and ensures proper dilution.
Combine ingredients
Add 2 oz New Amsterdam Vodka, 0.75 oz Licor 43, 2 oz Owen's Nitro-Infused Espresso (cold) and 0.25 oz simple syrup (if you prefer a slightly sweeter drink) into the shaker over the ice.
Dry shake (optional)
For a richer, frothier crema, first shake the ingredients vigorously without ice for 8–10 seconds. This step is optional if the nitro espresso already provides a thick crema, but it can enhance foam.
Wet shake
If you dry-shook, open the shaker, add the ice, then seal and shake vigorously for 12–18 seconds. If you skipped the dry shake, simply shake the filled shaker hard for 18–20 seconds. The goal is to chill, dilute slightly, and produce a velvety crema on top.
Strain
Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch any tiny ice shards and ensure a smooth texture.
Garnish and serve
Garnish with 3 cold whole espresso beans floated on top (arrange in a triangle). Serve immediately while the crema is fresh and thick.
Notes on adjustments
Adjust the simple syrup to taste: omit for a drier, less sweet cocktail, or increase up to 0.5 oz for more sweetness. If your nitro espresso is warm, cool it completely (use chilled nitro can or refrigerate) to avoid melting ice and over-dilution.