Espresso Martini Recipe

Time7m

Serves1

Helix Vodka, Licor 43, Owen's Nitro-Infused Espresso 136 cal

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Ingredients

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1
Chill the glass
Place the coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.
2
Prepare the nitro espresso
Dispense Owen's Nitro-Infused Espresso fresh and cold. Measure 45 ml (one generous single shot or a slightly larger double ristretto). Keep it cold — do not steam or reheat the nitro coffee.
3
Combine ingredients
In a cocktail shaker, pour 45 ml Helix Vodka, 20 ml Licor 43, and 45 ml of the nitro-infused espresso.
4
Add ice and shake
Add 6 ice cubes to the shaker. Seal and shake vigorously for 12–18 seconds until the shaker exterior becomes very cold and you feel a thick froth forming — vigorous shaking chills, dilutes slightly, and helps create a silky crema.
5
Double strain
Discard the ice or water from the chilled glass if used. Using a Hawthorne strainer and a fine mesh (or double-strain with two strainers), pour the cocktail into the chilled coupe to remove small ice shards and ensure a smooth surface with a stable crema.

6
Garnish the crema with 3 fresh coffee beans spaced evenly on the surface. Serve immediately while the crema is still intact and the cocktail is cold.