Nitro Espresso Martini Recipe

Prepare espresso and cold brew

Pull a double-shot of espresso (about 1 oz) and let it cool for 1–2 minutes to remove the hottest steam but remain warm. Measure 1 oz of cold brew concentrate (or strong cold brew) and set aside.

Combine cocktail ingredients

In a cocktail shaker add 1.5 oz Tito's Vodka, 0.5 oz Plantation Original Dark Rum, 0.75 oz Cantera Negra coffee liqueur, 1 oz freshly pulled espresso, 1 oz cold brew, and 0.5 tablespoon orange oleo saccharum. Fill the shaker with ice (about 1 cup).

Dry shake (optional)

If you want extra texture and crema, first shake the liquids without ice for 5–7 seconds to emulsify the oleo saccharum with the espresso and liqueur.

Shake with ice

Add ice if you didn't already, then shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted. This chills and dilutes the drink to balance the intense coffee flavors.

Double strain

Fine-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer plus a fine-mesh strainer to remove small ice shards and any solids from the oleo saccharum.

Make the flavored cream base

In a small bowl whisk together 2 oz cold heavy cream, 0.5 tsp instant espresso powder, 0.25 tsp vanilla extract, 0.5 tsp powdered sugar, and 1/8 tsp fine sea salt until the powder is dissolved and mixture is homogenous. Chill briefly if not already cold.

Charge foam (preferred: whipped cream dispenser + N2O)

Pour the flavored cream base into a 1-pint whipped cream dispenser. Secure the lid, charge with one nitrous oxide charger, shake the dispenser firmly 8–10 times, then let it rest upright in the fridge for 5 minutes to settle. If you have a nitro tap system instead, put the flavored cream into the tap canister and infuse with nitrogen per equipment instructions to produce a silky, dense foam.

Test consistency

Dispense a small amount onto a spoon to ensure the foam is dense but pourable (a nitro-style microfoam). If too loose, chill and re-shake; if too stiff, let it warm slightly and re-test.

Float the foam

Using the dispenser, gently spoon or dispense a 1–1.5 oz (about 2 tablespoons) layer of the salted vanilla coffee foam onto the surface of the strained cocktail. Aim for a smooth, even cap that covers the drink.

Finish by expressing an orange twist over the foam to release oils, then drop the twist onto the foam. Optional: place 3 coffee beans in the center for classic espresso martini presentation. Serve immediately.