Es Press'o Martini Recipe

Brew and cool espresso

Brew double espresso (about 2 oz) or make a concentrated press coffee. Let it cool very briefly so it is hot but not scalding — ideally 30–60 seconds off the heat so you retain crema while not melting too much ice during shake.

Combine ingredients

In a cocktail shaker add the freshly brewed espresso, vodka, Mr. Black coffee liqueur, Tempus Fugit crème de cacao and simple syrup (if you prefer a slightly sweeter martini).

Dry shake (optional)

For a creamier, frothier top: seal the shaker and shake vigorously without ice for 10–15 seconds to help build crema and emulsify ingredients.

Wet shake

Add the ice to the shaker and shake very hard for 12–18 seconds. The goal is to chill quickly and create a velvety, foamy head from the hot espresso meeting cold ice.

Double strain and serve

Double strain the contents through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and produce a silky texture. Aim for a glass with a 4–6 oz capacity so the drink fills neatly with foam on top.

Garnish with three coffee beans placed on the foam in a triangle (symbolizing health) or drop a tiny 'pearl' of crema or microfoam in the center for a visual flourish. Serve immediately to preserve the aromatic crema and foam.