Espresso Martini Recipe
espresso shaken with vodka and coffee liqueur
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare espresso
Brew about 2 oz of espresso immediately before mixing. Ideally use a double shot (2 oz) pulled fresh so it is hot and aromatic. Allow the espresso to sit for 20–30 seconds so it cools slightly but remains warm — this helps create a good crema when shaken.
- 2
Chill glass
Place a martini or coupe glass in the freezer for 3–5 minutes or fill it with ice water while you prepare the cocktail to properly chill it.
- 3
Combine ingredients
In a cocktail shaker, add 6 pieces of ice, 2 oz of the freshly brewed espresso, 1.5 oz vodka, 1 oz coffee liqueur, and 0.25 oz simple syrup if you prefer a slightly sweeter cocktail. Using a jigger ensures accurate measurements.
- 4
Dry shake (optional, for more foam)
If you want a richer, foamier crema, first shake the ingredients without ice (dry shake) for about 10 seconds to build emulsification between the espresso and liqueur/vodka.
- 5
Wet shake
Add ice to the shaker if you dry-shook or if you didn't dry-shake already (ensure roughly 6 ice pieces). Seal the shaker and shake vigorously for 12–18 seconds. The vigorous motion chills the drink thoroughly and creates a thick, velvety foam (crema) on top.
- 6
Strain
Discard the ice or water from the chilled glass if you used ice water. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and, optionally, a fine mesh strainer to remove small ice shards and ensure a smooth surface.
- 7
Garnish and serve
Float 3 whole coffee beans on the foam as a classic garnish. Serve immediately while the crema is still fresh.