Espresso Martini Recipe

Cocktail

1. 1

   Prepare espresso

   Brew a single shot (about 1 oz) of espresso using an espresso machine or strong stovetop coffee. Allow it to rest for 30–60 seconds so it's hot but not steaming; the slight cooling helps produce a better crema when shaken.

2. 2

   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 to ensure the served drink stays cold.

3. 3

   Combine ingredients

   In a cocktail shaker, add 1 cup of ice, 2 oz vanilla vodka, 1 oz coffee liqueur, the 1 oz of slightly cooled espresso, and 0.25 oz simple syrup if you prefer a touch more sweetness. The ice amount should be enough to chill rapidly without diluting excessively.

4. 4

   Dry shake (optional, for froth)

   If you want an extra creamy froth, first shake the ingredients vigorously without ice for 8–10 seconds (dry shake). This step is optional but helps build a velvety foam.

5. 5

   Shake with ice

   Add ice to the shaker if you dry shook, or proceed directly if you didn't. Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker becomes very cold and you see a frothy crema forming.

6. 6

   Strain and serve

   Discard any ice or water from the chilled glass. Double-strain the cocktail into the chilled martini or coupe glass using a fine mesh strainer to remove small ice shards and ensure a smooth texture.

7. 7

   Garnish

   Float three coffee beans on top of the foam as a garnish. Serve immediately.