Espresso Martini Recipe

Chill a martini or coupe glass in the freezer for at least 10 minutes or fill with ice and water while you prepare the cocktail.

Brew a fresh double shot of espresso (about 2 oz). Let it rest 30–60 seconds so it is hot but not boiling; a little crema helps create a silky foam.

Prepare Nutella glaze

In a small bowl, combine 1 tbsp Nutella with 1/2 tsp hot water. Stir until smooth and pourable. If too thick, add another 1/4 tsp hot water. Optionally, drizzle a thin line of Nutella around the inside rim of the chilled glass for presentation.

Prepare tiramisu cream

Whisk together 1 tbsp mascarpone, 1 tbsp heavy cream and 1/8 tsp vanilla extract until smooth and slightly airy. The mixture should be pourable but slightly thick. If too stiff, add a few drops more cream. Spoon a thin layer (about 1/2 tbsp) into the bottom of the chilled glass or reserve to float on top after shaking.

Fill the cocktail shaker with fresh ice. Add the vodka, coffee liqueur, freshly brewed espresso and simple syrup.

Seal the shaker and dry-shake (shake without ice) vigorously for 10–12 seconds if you want extra foam. Then add ice and shake vigorously for 12–15 seconds to chill and create a silky crema.

If using the Nutella glaze in the glass, strain the shaken cocktail through a fine mesh strainer into the glass, taking care not to disturb the Nutella rim too much. If you prepared the tiramisu cream and placed it in the glass bottom, gently pour the cocktail over the back of a spoon to avoid breaking the layer.

For the tiramisu-top option, you can instead float the mascarpone cream: spoon 1/2 tbsp of the whipped mascarpone mixture on top of the poured cocktail and let it settle to form a small creamy layer.

Garnish with three whole coffee beans on the foam. Lightly dust with 1/4 tsp cocoa powder if desired.

Serve immediately while the cocktail is cold and the foam is fresh. Provide a small spoon if the customer wants to stir the indulgent layer into the drink.