Espresso Martini Recipe
deep eddy vodka, coffee liqueur, cold brew
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Chill glass
Place a martini or coupe glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail to ensure it is nicely chilled.
Combine ingredients
Add Deep Eddy Vodka (2 oz), coffee liqueur (1 oz), cold brew concentrate (1 oz), and simple syrup (0.25 oz) into a cocktail shaker.
Add ice
Fill the shaker with about 6 ice cubes to properly chill and dilute the mixture.
Dry shake (optional for foam)
For a frothier top, close the shaker and shake vigorously for 8–10 seconds without ice (dry shake). This helps emulsify the coffee and liqueur for a creamy head. Then proceed to the next step.
Wet shake
If you did a dry shake, open the shaker, add the ice, and shake vigorously for 12–15 seconds. If you skipped the dry shake, simply shake vigorously with ice for 12–15 seconds until the shaker is very cold to the touch and you see a frothy texture.
Strain
Discard ice from the chilled glass if used. Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into the chilled martini/coupe glass to remove small ice chips and produce a silky texture.
Garnish
Gently place three whole coffee beans in the center of the foam as a classic garnish. Serve immediately.