Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold and forms a good crema.

Brew espresso

Brew a fresh double shot of espresso (about 1 oz concentrated). Let it sit for 30–60 seconds to cool slightly but remain hot enough to create crema when shaken.

Combine ingredients

In a cocktail shaker, add the Absolut Vanilla vodka (1.5 oz), Kahlúa (1 oz), Atomic Black (0.5 oz), freshly brewed espresso (1 oz), and simple syrup (0.25 oz) if you prefer a touch more sweetness.

Add ice and dry shake (optional)

If you want an extra foamy crema, first dry shake (shake without ice) the mixture vigorously for 10 seconds. This helps emulsify the espresso and liquor.

Wet shake

Add ice (about 1 cup) to the shaker. Seal and shake vigorously for 12–18 seconds until the exterior of the shaker becomes very cold and you feel the mixture well aerated. This step chills the drink and produces a silky foam on top.

Strain

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and ensure a smooth texture with a stable crema on top.

Garnish and serve

Garnish with 3 whole coffee beans placed gently on the crema. Serve immediately while the foam is fresh and aromatic.