Frangelico Espresso Martini Recipe

Chill glass

Place a martini or coupe 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.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. If you don't have an espresso machine, brew a very strong coffee. Allow espresso to cool slightly (30–60 seconds) — it should still be warm but not piping hot so it doesn't overly melt the ice when shaken.

Combine ingredients

Add ice to the cocktail shaker (about 1 to 1.5 cups). Pour in 1.5 oz Frangelico, 1.0 oz vodka, 0.75 oz Kahlúa, 1.0 oz freshly brewed espresso, and 0.25 oz simple syrup (adjust sweetness to taste).

Dry shake (optional for foam)

For a frothier crema, first shake the mixture without ice for 8–10 seconds (dry shake). This helps emulsify the espresso and liqueurs for a creamier foam.

Wet shake

Add ice (if you didn't already) and vigorously shake the cocktail for 12–15 seconds until the shaker feels very cold and the exterior fogs — this chills and dilutes the drink properly and helps create a silky texture.

Strain and serve

Dump the ice from the chilled glass (if using ice water) and double-strain the cocktail into the glass using the shaker's strainer (and a fine mesh if available) to remove any small ice shards and espresso grounds. Aim for a smooth silky top with light crema.

Garnish the drink with three whole coffee beans placed on the crema in a line or triangle. Optionally, grate a tiny amount (about 1/4 tsp) of dark chocolate over the top for extra aroma and visual appeal.

Serve immediately while cold. Provide a small spoon or stirrer if desired.

If you prefer a less boozy cocktail, reduce vodka to 0.5–0.75 oz and increase Frangelico by the same amount to keep volume. Adjust simple syrup to balance bitterness from espresso and sweetness from liqueurs.