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Espresso Martini Recipe

Name: Premiere on Broadways Espresso Martini Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz vodka; 1 oz freshly brewed espresso (hot); 1 oz Kahlúa (coffee liqueur); 0.5 oz Giffard Vanille de Madagascar (vanilla liqueur); 0.25 oz simple syrup (optional, 1:1 sugar to water); 0.25 oz dark chocolate syrup (for Dark / Mocha); 0.5 oz heavy cream (for Creamy); 0.25 oz caramel syrup (for Caramel); 0.25 oz peppermint syrup (for Peppermint); 0.5 oz hazelnut liqueur (for Hazelnut); 3 to taste coffee beans; 0.25 tsp grated dark chocolate (optional); 1 to taste cocktail shaker; 1 to taste fine strainer (optional); 6 count large ice cubes (for shaking); 1 to taste martini/coupe glass (chilled)

Inspired by Premiere on Broadway

Time8m

Serves1

House Brewed Espresso, Vodka, Giffard Vanilla De Madagascar, Kahlua | Available Dark, Creamy, Mocha, Caramel, Peppermint, Hazelnut

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Ingredients

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Cocktail

2 oz vodka

1 oz freshly brewed espresso (hot)

1 oz Kahlúa (coffee liqueur)

1/2 oz Giffard Vanille de Madagascar (vanilla liqueur)

1/4 oz simple syrup (optional, 1:1 sugar to water)

Optional Flavored Variations (choose one, adjust to taste)

1/4 oz dark chocolate syrup (for Dark / Mocha)

1/2 oz heavy cream (for Creamy)

1/4 oz caramel syrup (for Caramel)

1/4 oz peppermint syrup (for Peppermint)

1/2 oz hazelnut liqueur (for Hazelnut)

Garnish

3 to taste coffee beans

1/4 tsp grated dark chocolate (optional)

Tools & Ice

1 to taste cocktail shaker

1 to taste fine strainer (optional)

6 count large ice cubes (for shaking)

1 to taste martini/coupe glass (chilled)

Method

Prep

Chill glass

Place a martini or coupe glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Brew espresso

Pull a fresh shot of espresso (about 1 oz). If you don't have an espresso machine, use strong hot-brewed coffee concentrated to about espresso strength. Use hot — it helps create a crema when shaken.

Mixing

Combine ingredients

Add 2 oz vodka, 1 oz hot espresso, 1 oz Kahlúa, 0.5 oz Giffard Vanille de Madagascar, and 0.25 oz simple syrup (optional) to a cocktail shaker.

Add optional flavor (if desired)

If making a flavored variation, add one of the optional components now: 0.5 oz hazelnut liqueur for Hazelnut; 0.5 oz heavy cream for Creamy (substitute for or in addition to simple syrup); 0.25 oz dark chocolate or mocha syrup for Dark/Mocha; 0.25 oz caramel syrup for Caramel; or 0.25 oz peppermint syrup for Peppermint. Adjust amounts to taste but ensure total liquid fits the shaker.

Dry shake (for crema)

Close the shaker and shake vigorously without ice for 8–10 seconds. This 'dry shake' helps emulsify the espresso and liqueurs to create a silky crema on top.

Wet shake (chill & dilute)

Open the shaker, add 4–6 large ice cubes, then seal and shake very hard for 12–18 seconds until the outside of the shaker is frosty and well chilled. This properly chills and dilutes the cocktail.

Double strain

Discard the ice/water from your chilled glass. Use a Hawthorne strainer and a fine mesh strainer to pour the cocktail into the chilled glass, catching any fine ice shards and espresso grounds for a smooth texture.

Finish & Garnish

Garnish with three coffee beans placed on the crema in a triangle for aroma and presentation. Optionally grate a little dark chocolate over the top for a mocha/dark finish. Serve immediately.