Espresso Martini Recipe

Prepare espresso

Brew 1 oz (about 30 ml) of espresso using an espresso machine. If you don't have espresso, brew a very strong 1 oz shot of coffee. Allow the espresso to rest 20–30 seconds so it's hot but not boiling; this helps create crema when shaken.

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. Empty glass just before straining the drink into it.

Combine ingredients

Add 2 oz Smirnoff Red Label vodka, 1 oz coffee liqueur, 1 oz freshly brewed espresso, and 0.25 oz simple syrup into a cocktail shaker. Fill the shaker with ice (about 4 oz of ice cubes) to properly chill and dilute.

Dry shake (optional for extra foam)

For a frothier crema, first dry shake (shake without ice) the vodka, coffee liqueur, espresso, and simple syrup vigorously for 8–12 seconds. This helps emulsify the espresso and creates foam.

Wet shake

If you dry-shook, add ice after the dry shake. Otherwise, proceed directly: seal the shaker and shake vigorously with ice for 12–15 seconds until the outside of the shaker becomes very cold and you see good frothing inside.

Double strain and serve

Remove the ice from the chilled glass if used. Using a cocktail strainer (and a fine strainer if available), pour the cocktail into the chilled martini/coupe glass to capture ice shards and ensure a smooth surface with crema.

Garnish

Garnish with three coffee beans placed on the foam in a line or triangle arrangement. Serve immediately.

To make 1:1 simple syrup, combine equal parts granulated sugar and water (for example 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat gently, stirring until the sugar dissolves. Cool to room temperature and store in the refrigerator up to 2 weeks. Use 0.25 oz per cocktail as noted above.