The Espresso Martini Recipe

Chill glass

Place a martini/coupe glass in the freezer for at least 5 minutes or fill with ice water to chill while you prepare the cocktail.

If using fresh espresso, brew a 1 oz shot and let it rest 20–30 seconds (so it's hot but not boiling). If using cold-brew concentrate, measure 1 oz and keep chilled.

Add 6 ice cubes to a cocktail shaker.

Pour in 2 oz Ketel One vodka, 1 oz fresh espresso (or cold-brew concentrate), 1 oz Mouse Kingdom Coffee liqueur, and 0.5 oz salted caramel syrup. If you prefer slightly sweeter, add the optional 0.25 oz simple syrup.

Dry shake first (shake vigorously without ice) for 10–12 seconds to build a creamy foam from the espresso, then add the ice and shake vigorously for 12–15 seconds until the shaker is very cold and you feel froth forming.

Discard ice or water from the chilled martini/coupe glass.

Double-strain the cocktail into the chilled glass using a Hawthorne and fine mesh strainer to achieve a silky, frothy surface.

Carefully spoon or place 4–6 caramel caviar pearls onto the surface of the cocktail so they sit on the foam. Arrange three coffee beans in a small triangle if desired.

Sprinkle the chocolate shavings lightly over the foam, focusing toward the center but not burying the caramel pearls.

Finish with a very light pinch of flaky sea salt over the foam to heighten the salted caramel character.

Serve immediately. Sip to experience vodka, coffee, salted caramel, and chocolate with bursts of caramel caviar.