Espresso Martinis Recipe

Brew and cool espresso

Brew about 2 ounces of fresh espresso using an espresso machine. If you don't have an espresso machine, brew 2 oz very strong coffee or use concentrated cold brew. Allow the espresso to cool to room temperature (or chill briefly in the fridge) so it won't melt the ice excessively when shaken.

Optional extra coffee flavor

If using instant espresso powder, dissolve 1 teaspoon in the 1 ounce of cooled strong coffee or a tablespoon of hot water, then cool. This adds extra espresso aroma and depth.

Combine ingredients in shaker

Fill a cocktail shaker about two-thirds full with large ice cubes. Pour in 2 oz vodka, 1 oz coffee liqueur, the cooled 2 oz espresso, and 0.5 oz simple syrup (or 0.25 oz vanilla syrup if using). If you dissolved instant espresso, add that mixture as well.

Dry shake (optional)

For a creamier, frothier top, first secure the shaker without ice and shake vigorously for 8–10 seconds (dry shake). This helps emulsify the espresso and creates a better foam.

Wet shake

Add ice (if you didn't already) or ensure the shaker has ice, then shake very hard for 12–18 seconds until the outside of the shaker feels very cold. This chills and dilutes the cocktail properly and produces a foamy crema from the espresso.

Double strain into chilled glass

Using a Hawthorne or julep strainer and a fine-mesh strainer, double-strain the cocktail into two chilled martini or coupe glasses. Double-straining removes tiny ice shards and any coffee grounds for a clean texture.

Garnish

Garnish each cocktail with three whole coffee beans arranged on the foam. Optionally grate a little dark chocolate over the top (about 1 tsp split between two drinks) for aroma and visual appeal.

Serve immediately

Serve the Espresso Martini immediately while cold and the foam is fresh. Sip and enjoy.

Adjust sweetness by varying simple syrup from 0.25 to 0.75 oz per cocktail to taste. For a vegan version, ensure the coffee liqueur is vegan-friendly and use agave syrup instead of simple syrup.

To make a single-serving recipe from batch quantities, use the listed amounts for one serving. For larger batches, scale proportionally and shake individual drinks for best foam.