Espresso Martini Recipe
Tito's, Borghetti, Licor 43, espresso (Also available with Espolon Tequila Añejo +2)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Optional substitution
Method
Cocktail
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.
Brew espresso
Brew a fresh, strong espresso shot (about 1 oz). Let it rest 15–20 seconds so it’s hot but not scalding — slightly cooled espresso improves crema formation during shaking.
Combine ingredients
In a cocktail shaker, add 1.5 oz Tito's vodka (or Espolón Tequila Añejo if substituting), 0.5 oz Borghetti coffee liqueur, 0.5 oz Licor 43, 1 oz freshly brewed espresso, and 0.25 oz simple syrup.
Dry shake
Without ice, put the shaker lid on and shake vigorously for 10–12 seconds. This 'dry shake' helps build a rich, creamy foam from the espresso and Licor 43.
Wet shake
Open the shaker, add a generous handful of ice (about 1 cup), reseal, and shake very hard for 15–20 seconds until the outside of the shaker is frosty and you feel the liquid well chilled.
Strain
Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and ensure a silky texture and a clean, thick crema on top.
Garnish and serve
Carefully float 3 coffee beans on the foam as garnish. Serve immediately.