The Espresso Martini Recipe
Ketel One, Espresso, Kahlua, Bailey's, Angostura Bitters
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare Espresso
Brew a fresh shot of espresso (about 1 oz). Allow it to cool slightly (30–60 seconds) so it’s hot but not boiling; ideally use cooled to room-temperature espresso if making multiple cocktails to avoid over-dilution.
- 2
Combine Ingredients
Fill a cocktail shaker with the measured ice. Pour in Ketel One vodka (2 oz), cooled espresso (1 oz), Kahlúa (1/2 oz), Baileys Irish Cream (1/2 oz), and the simple syrup if you prefer a touch more sweetness (1/4 oz).
- 3
Add Bitters
Add 2 dashes of Angostura bitters into the shaker. The bitters add aromatic complexity and balance the sweetness from liqueurs.
- 4
Dry Shake (optional)
For a richer, creamier foam, first give the shaker a dry shake: remove the ice and shake vigorously for 8–10 seconds. This helps emulsify the Baileys with the espresso.
- 5
Wet Shake
Add the ice back into the shaker (if removed) and shake very hard for 12–15 seconds. The goal is rapid chilling and aeration to produce a thick, velvety crema on top.
- 6
Garnish & Finish
- 7
Garnish with three coffee beans placed in the center of the foam. For an aromatic touch, add one small drop of Angostura bitters to the foam and, using a toothpick, gently swirl it into a simple pattern or leave as a single dot.
- 8
Serve immediately. Estimated serving temperature is 38–45°F (3–7°C).
