Espresso Martini Recipe

Chill glass

Place a martini/coupe glass in the freezer for 5–10 minutes or fill it with additional ice water while you prepare the cocktail. This helps keep the espresso martini cold and preserves crema.

Brew and cool espresso

Brew a fresh shot of espresso (about 1 oz). If espresso is piping hot, let it sit for 1–2 minutes to cool slightly but remain warm. Alternatively use a strong cold-brew concentrate chilled in advance. Using freshly brewed espresso yields best crema and aroma.

Prepare simple syrup (if needed)

If you don't have simple syrup or vanilla syrup, combine equal parts sugar and hot water, stir until dissolved and cool. Measure 0.5 oz for the cocktail.

Assemble in shaker

Add 2 oz vodka, 1 oz Kahlúa, 1 oz freshly brewed espresso, and 0.5 oz simple syrup into a cocktail shaker.

Add ice and dry shake for crema

Add the indicated ice (about 1 cup) to the shaker. Close and shake vigorously for 10–15 seconds to chill and dilute. For thicker crema, first perform a ‘dry shake’: without ice, shake the ingredients vigorously for 8–10 seconds, then add ice and shake again 10–15 seconds. The double-shake technique emulsifies the espresso and creates a glossy foam on top.

Strain

Discard ice/water from chilled glass if used. Double strain the cocktail through a Hawthorne or fine mesh strainer into the chilled martini/coupe glass to remove small ice shards and achieve a smooth surface.

Garnish and serve

Garnish with three coffee beans placed on the foam in a triangular arrangement. Serve immediately while foam (crema) is present.