Espresso Martini Recipe

Prepare espresso

Brew a fresh shot of espresso (about 1 oz). If brewed piping hot, allow it to cool for 30–60 seconds so it won't melt the ice immediately when shaking; slightly warm is fine.

Chill glass

Place a martini or coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink stays cold longer.

Combine ingredients

In a cocktail shaker, add 1 oz freshly brewed espresso, 2 oz vodka, 1 oz coffee liqueur, and 0.5 oz simple syrup. If using the optional 1/8 tsp vanilla extract, add it now.

Add ice and shake

Fill the shaker about two-thirds full with ice (approximately 1 cup). Seal and shake vigorously for 15–20 seconds. A strong shake chills and aerates the mixture, producing a velvety crema on top.

Strain and serve

Dump the ice or water from the chilled glass. Double-strain the cocktail into the glass using a Hawthorne strainer plus a fine mesh strainer (or a single fine strainer) to catch small ice shards and achieve a smooth surface with crema.

Garnish

Garnish with three coffee beans placed on the crema in a line or triangle. Optionally dust lightly with cocoa powder or add chocolate shavings around the rim.

For a richer version, substitute 0.5–1 oz of vodka with aged rum or use a premium coffee liqueur. For a sweeter drink, increase simple syrup to 0.75–1 oz. To rim the glass with chocolate, wet the rim with a little espresso and dip into finely grated chocolate or cocoa powder before pouring.