Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold and retains a crisp foam.

Brew and cool espresso

If not using pre-brewed espresso, pull a shot of strong espresso (about 0.75–1 oz). Allow it to cool to room temperature or chill briefly in the refrigerator. Using hot espresso will melt the ice and dilute the drink excessively when shaken.

Combine ingredients

In a cocktail shaker add 1 cup of ice, 2 oz Skyy Infusions Espresso Vodka, 1 oz Kahlúa, 0.75 oz cooled espresso, 0.25 oz simple syrup (optional for sweetness), and 1 oz Fever-Tree Espresso. The Fever-Tree espresso soda adds aromatic bitterness and effervescence — it’s added to complement the flavors but will be vigorously shaken with ice to create foam.

Dry shake (optional)

If you want extra foam, first shake the mixture without ice for 10 seconds (dry shake) to help emulsify the espresso and produce a richer crema. This step is optional but recommended when using fresh espresso.

Shake with ice

Add ice if you haven't already (ensure shaker is about two-thirds full). Firmly shake the cocktail for 12–20 seconds until the outside of the shaker becomes very cold and a good froth forms. Vigorous shaking aerates the espresso and creates a velvety foam on top.

Prepare glass

If you used ice water to chill the glass, dump it out now.

Double strain and serve

Open the shaker and strain the cocktail through a fine-mesh strainer (or Hawthorne strainer plus fine strainer) into the chilled coupe or martini glass. Double-straining removes tiny ice shards and ensures a smooth texture with a clean foam head.

Garnish

Carefully place three whole coffee beans on the foam in a triangular arrangement. The classic three beans represent health, wealth, and happiness.

Serve

Serve immediately while cold and foamy. Encourage guests to sip slowly to enjoy the crema and layered coffee flavors.