Nv Espresso Martini Recipe

Name: Roasted Nomads NV Espresso Martini Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 oz vodka; 1 oz Kahlúa (coffee liqueur); 2 oz fresh double espresso (or strong cold-brew concentrate); 0.5 oz vanilla syrup; 1 cup ice (for shaking); 0.25 oz Mexican chocolate (table or chocolate disc), grated or shaved; 3 each coffee beans (optional, for classic look); 1 each cocktail shaker; 1 each fine mesh strainer (optional, for extra smoothness); 1 each martini/coupe glass (chilled)

Inspired by Roasted Nomad

Time10m

Serves1

Double Espresso, vodka, Kahlua, vanilla syrup, Mexican Chocolate Garnish

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Ingredients

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Cocktail

2 oz vodka

1 oz Kahlúa (coffee liqueur)

2 oz fresh double espresso (or strong cold-brew concentrate)

1/2 oz vanilla syrup

1 cup ice (for shaking)

Garnish

1/4 oz Mexican chocolate (table or chocolate disc), grated or shaved

3 each coffee beans (optional, for classic look)

Tools & Optional

1 each cocktail shaker

1 each fine mesh strainer (optional, for extra smoothness)

1 each martini/coupe glass (chilled)

Method

Cocktail

Prepare espresso

Pull a double espresso (about 2 oz) and let it sit for 30–60 seconds to cool slightly. If using cold-brew concentrate, measure 2 oz and keep cold. The espresso should still be warm-to-lukewarm so it emulsifies the cocktail but not steaming hot.

Combine ingredients

Add 2 oz vodka, 1 oz Kahlúa, 0.5 oz vanilla syrup and the 2 oz double espresso into a cocktail shaker. Add the measured ice (about 1 cup) to the shaker.

Dry shake (optional)

For a silkier, foamy top, first shake the mixture vigorously without ice for 10–12 seconds (dry shake). This helps build crema and microfoam from the espresso and syrup.

Wet shake

Add the ice (if you dry-shook, now add fresh ice) and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the liquid is well chilled. Aim for rapid, energetic shakes to create a glossy foam head.

Double strain

Strain the cocktail through the shaker strainer and then through a fine mesh strainer into a chilled martini or coupe glass. Double straining removes small ice shards and gives a smooth texture while preserving the foam head.

Garnish

Immediately grate or shave about 0.25 oz Mexican chocolate over the foam in a thin, even layer. If you prefer, sprinkle the chocolate to one side for visual contrast.

Optional: place 3 coffee beans on the foam in a triangle for a classic espresso martini presentation.

Serve

Serve the cocktail immediately while the foam is still present and the drink is cold. Enjoy.