Espresso Martini Recipe

Time10m

Serves1

Finlandia, khalua, espresso

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Ingredients

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1
Brew and cool espresso
Brew a fresh shot of espresso (about 1 oz). Allow it to cool for 30–60 seconds so it's hot but not scalding — this helps with extraction of crema when shaken but prevents melting too much ice.
2
Combine ingredients
Fill a cocktail shaker about two-thirds full with ice. Pour in 2 oz Finlandia Vodka, 1 oz Kahlúa, 1 oz freshly brewed espresso, and 0.5 oz simple syrup.
3
Dry shake (optional for extra crema)
If you prefer an extra-foamy crema, close the shaker and shake vigorously without ice for 8–10 seconds. This emulsifies the coffee and alcohol for a richer foam.
4
Wet shake
Add ice to the shaker if you dry-shook, or (if you didn't dry-shake) ensure the shaker is already filled with ice. Seal and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well-aerated.
5
Double strain and serve
Strain the cocktail through a fine-mesh strainer into a chilled coupe or martini glass to remove ice shards and produce a smooth texture, leaving a thick crema on top.

6
Float three coffee beans on the crema as a classic garnish. Serve immediately.