Rich Pull Espresso Martini Recipe
Vodka, Freshly Pulled Espresso, Kahlua, Demerara, Cognac, Crème De Cacao, Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail Base
Sweetener
Finish & Garnish
Method
Prep
Make demerara syrup (if not ready)
Combine 2 parts demerara sugar and 1 part hot water (for example 100 g sugar to 50 ml water) in a heatproof container. Stir or heat gently until sugar dissolves. Cool completely before use. Store refrigerated up to 2 weeks.
Pull espresso
Pull one fresh shot of espresso (about 1 oz / 30 ml). Use freshly roasted beans and aim for about 25–30 seconds extraction. Serve hot and use immediately in the cocktail to preserve crema.
Build & Shake
Fill a cocktail shaker with plenty of ice.
Add vodka (2 oz), freshly pulled hot espresso (1 oz), Kahlua (1 oz), cognac (1/2 oz), crème de cacao (1/2 oz), and demerara syrup (1/2 oz) to the shaker.
Secure the shaker lid and perform a vigorous shake for 12–18 seconds. Because the espresso is hot, start with a hard first shake to cool and emulsify, then shake again after adding ice if necessary; the goal is to create a silky, frothy crema on top.
After shaking, double-strain the mixture through a fine mesh strainer into the chilled coupe or martini glass to remove ice shards and espresso grounds.
Finish & Garnish
Gently float chilled cream (1/2 oz) on top by pouring over the back of a bar spoon so it sits as a thin layer on the cocktail, adding richness and a marbled appearance when swirled.
Optional: If you prefer a sugared rim, moisten the glass rim with a little espresso or water and dip into demerara sugar (about 1 tsp) before pouring the cocktail.
Garnish with three coffee beans placed on the cream or on the espresso crema. Serve immediately.