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
Equipment & Preparations
Method
Cocktail
- 1
Prepare espresso
Brew a fresh espresso shot (about 1 oz). If possible use a short, strong shot. Allow it to cool slightly (30–60 seconds) so it won’t melt excessive ice but is still warm — this helps create a better crema when shaken.
- 2
Chill glass
Place a martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you mix the cocktail to ensure the drink stays cold longer.
- 3
Combine ingredients
Add ice to the cocktail shaker about 2/3 full (approximately 1 cup). Pour in 2 oz vodka, 1 oz coffee liqueur, 1 oz freshly brewed espresso, and 0.5 oz simple syrup.
- 4
Dry shake (optional)
For extra froth and crema, first shake the mixture vigorously without ice for 10–12 seconds (dry shake). This step helps emulsify the espresso and syrup.
- 5
Wet shake
Add ice if you didn’t previously (or keep the ice already in the shaker) and shake vigorously for 12–18 seconds. Aim for a firm, fast shake so the espresso emulsifies and creates a glossy, frothy top.
- 6
Double strain and pour
Take your chilled glass and strain the cocktail into it using the shaker’s strainer. For a cleaner cup and to remove tiny ice shards or grounds, double strain through a fine strainer while pouring.
- 7
Garnish
Float three coffee beans on top of the foam as the traditional garnish, spacing them evenly. Optionally, dust a very light sprinkle of cocoa or finely grated chocolate.
Equipment & Service
- 8
Serve immediately while the crema is present and the cocktail is cold. Provide a small napkin or coaster.
- 9
If preparing multiple cocktails, keep espresso warm and prepare one at a time to preserve crema; alternatively use chilled espresso and increase shaking time slightly.