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Espresso Martini Recipe

Name: Shaka's Beach Bar & Grills ESPRESSO MARTINI Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Tito's Handmade Vodka; 1 oz Freshly brewed espresso; 1 oz Kahlúa (coffee liqueur); 0.5 oz Irish cream liqueur (e.g., Baileys); 0.25 oz Simple syrup (1:1 sugar to water); 1 cup Ice (for shaking); 3 to taste Whole coffee beans; 0.1 tsp Fine cocoa powder (optional dust)

Inspired by Shaka's Beach Bar & Grill

Time10m

Serves1

titos, espresso, irish cream, kahlúa, simple syrup

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Ingredients

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For the cocktail

2 oz Tito's Handmade Vodka1 oz Freshly brewed espresso1 oz Kahlúa (coffee liqueur)1/2 oz Irish cream liqueur (e.g., Baileys)1/4 oz Simple syrup (1:1 sugar to water)1 cup Ice (for shaking)

For garnish (optional)

3 to taste Whole coffee beans1/8 tsp Fine cocoa powder (optional dust)

Method

Prepare espresso

Brew and cool

Brew a single shot (about 1 oz) of espresso using an espresso machine or a concentrated strong coffee using an Aeropress or Moka pot. Allow it to rest for 1–2 minutes until it's just off very hot — you want it warm, not scalding, so it won't melt too much ice during shaking.

Mixing the cocktail

Chill the cocktail glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Combine ingredients

Into a cocktail shaker add the Tito's vodka (2 oz), freshly brewed espresso (1 oz), Kahlúa (1 oz), Irish cream (0.5 oz), and simple syrup (0.25 oz).

Add ice

Add a full cup of ice to the shaker (enough to come near the top of the shaker). Using plenty of ice ensures proper chilling and dilution.

Dry shake (optional for foam)

If you want a thicker, creamier foam on top, first perform a dry shake: seal the shaker and shake vigorously without ice for 10–12 seconds to emulsify the Irish cream and espresso.

Wet shake

If you performed a dry shake, open the shaker, add the ice, reseal and shake vigorously for 12–16 seconds. If you skipped the dry shake, simply shake with ice for 16–20 seconds. Aim for the shaker to become very cold and slightly frosted.

Strain

Remove the chilled glass from the freezer or dump the ice water. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and coffee grounds, producing a smooth, silky surface.

Garnish

Carefully place 2–3 whole coffee beans on the surface of the foam as a classic garnish. If desired, lightly dust a tiny pinch (about 0.1 tsp) of fine cocoa powder over the foam for aroma. Serve immediately.