Espresso Martini Recipe
Make Espresso Martini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Optional (for richer crema)
Method
Cocktail
Chill glass
Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).
Prepare espresso
If you haven't already, brew a fresh shot (about 1 oz) of espresso and let it cool slightly. Alternatively use 1 oz strong cold-brew concentrate chilled. The espresso should be warm to room temperature or cold — not piping hot — so it won't dilute when shaken with ice.
Combine ingredients
In a cocktail shaker add the vodka (2 oz), coffee liqueur (1 oz), the espresso (1 oz), and simple syrup (0.5 oz). If using egg white for extra foam, add 1/2 of an egg white (pasteurized egg white recommended).
Dry shake (if using egg white)
If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and start building foam.
Shake with ice
Add about 1 cup of ice to the shaker (enough to fill roughly half the shaker). Seal and shake very vigorously for 15–20 seconds; this chills the drink, dilutes it slightly, and — importantly — creates a velvety crema from the espresso and/or egg white.
Fine strain
Remove the ice from the chilled glass if you were using ice water. Double-strain the cocktail into the chilled martini or coupe glass using both the shaker strainer and a fine mesh strainer to catch any ice shards and larger bubbles, yielding a smooth surface.
Garnish
Garnish the top of the cocktail with three coffee beans placed in a line or triangular arrangement on the foam. Serve immediately.