Espresso Martini Recipe

Prepare espresso

Brew 1 oz of very fresh, hot espresso. Ideally use a double shot pulled to yield ~1 oz concentrated espresso. Allow it to cool for 20–30 seconds so it’s hot but not scalding (hot helps dissolve sugars).

Combine ingredients

Add the vodka (1.5 oz), coffee liqueur (0.75 oz), fresh espresso (1 oz) and simple syrup (0.25 oz) into a cocktail shaker.

Add ice and shake

Fill the shaker with 4 large ice cubes, seal, and shake very hard for 10–15 seconds. Aim for a rapid, vigorous shake to chill and dilute quickly; this produces a fine crema but keeps the drink thinner than the fluffy method.

Double strain and serve

If you prefer, double strain through a fine mesh into a chilled martini or coupe glass to remove tiny ice shards. Pour gently to preserve the thin crema on top.

Garnish

Float 3 coffee beans on the surface. Serve immediately.

Prepare espresso

Brew 1 oz of very fresh, hot espresso. Let sit for 10–20 seconds to cool slightly; hot espresso helps activate the foam when shook with aquafaba/egg white.

Dry shake (no ice)

Into a shaker add vodka (1.5 oz), coffee liqueur (0.5 oz), rich simple syrup (0.5 oz), espresso (1 oz) and aquafaba or pasteurized egg white (0.5 oz). Seal and shake vigorously without ice for 10–15 seconds to emulsify and build initial foam.

Wet shake (with ice)

Open the shaker, add 4 ice cubes, reseal and shake very hard for another 10–15 seconds. This second shake chills and textures the foam to a thick, glossy head.

Strain and present

Double strain through the cocktail shaker’s strainer and optionally a fine mesh into a chilled coupe or martini glass to ensure a silky surface free of ice shards.

Garnish and finish

Use the back of a spoon to coax the foam into a smooth dome if necessary. Place 3 coffee beans evenly on top. Serve immediately — the foam will remain thick for several minutes.

Espresso: Use freshly ground dark roast coffee and brew immediately before making the cocktail for the best aroma and crema. If you don’t have an espresso machine, use very strong brewed coffee (aeropress or Moka pot) and reduce volume slightly.

Sweetness: Adjust simple syrup to taste — the thin version benefits from less syrup; the fluffy version uses richer syrup for body and balance.

Aquafaba vs egg white: Aquafaba (0.5 oz) gives a vegan foam similar to egg white; pasteurized egg white yields the most traditional foam. Use fresh, pasteurized products for safety.

Cold glass: Chilling the glass helps keep crema/foam stable longer.

Dilution: Proper shaking and the right ice amount are important. Aim for about 20–25% dilution from hard shaking (timing above).