Le Tableau Espresso Martini Recipe

Prepare espresso

Pull a fresh shot of espresso (about 1 oz). If the espresso is very hot, allow it to rest 20–30 seconds and, if needed, add up to 0.25 oz cold water to bring temperature down slightly — you want warm, not scalding, to preserve foam when shaking.

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Measure and combine

In a cocktail shaker add 6 large ice cubes, 2 oz vodka, 1 oz coffee liqueur, 1 oz freshly pulled espresso (warmed as noted), and 0.5 oz simple syrup.

Dry shake (for foam)

Secure the shaker and shake vigorously without ice for 8–12 seconds. This dry shake (no ice) helps emulsify the espresso and creates a richer foam.

Wet shake (chill and dilute)

Open the shaker, add the 6 large ice cubes (if you did the dry shake first with no ice) or if you already had ice in place continue, then shake very hard for 12–18 seconds until the shaker is cold to the touch and the exterior is frosty. This chills and dilutes the cocktail to proper balance and builds a silky crema.

Double strain

Remove your chilled glass from the freezer or dump out the ice water. Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the chilled coupe to capture tiny ice shards and ensure a smooth surface with a thick foam layer.

Garnish and serve

Garnish the foam with three coffee beans arranged in a triangle. Serve immediately.

Use large, clear ice cubes in the shaker for controlled dilution. If chilling multiple glasses, keep extra ice on hand and refill the glass ice bath as needed.

If you prefer a slightly sweeter or creamier drink, increase simple syrup to 0.75–1 oz or substitute 0.5 oz coffee liqueur + 0.5 oz heavy cream and adjust shaking time to fully incorporate.