Espresso Martini Recipe
Make Espresso Martini Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Martini
Equipment & optional
Method
Espresso Martini
- 1
Chill glass
Place a martini or coupe glass in the freezer (or fill with ice water) for at least 5–10 minutes to chill while you prepare the cocktail.
- 2
Brew espresso
Brew a fresh shot (about 2 oz) of espresso. Allow it to rest 20–30 seconds—still hot but not steaming—to help create proper crema when shaken.
- 3
Combine ingredients
Add 2 oz warm espresso, 1.5 oz vodka, 1 oz coffee liqueur, and 0.25 oz simple syrup into a cocktail shaker. Fill the shaker about two-thirds with ice (roughly 1 cup of ice cubes).
- 4
Dry shake (optional but recommended)
If you prefer a thicker foam, first close the shaker and shake vigorously without ice for 10–15 seconds to emulsify espresso and syrup.
- 5
Wet shake
Add ice if you dry-shook, or proceed from the combined-ingredients step: close the shaker and shake as hard as you can for 12–20 seconds. Aim for a vigorous, fast shake to chill, dilute about 15–20ml, and build a creamy, frothy head.
- 6
Double strain and serve
Remove the chilled glass from the freezer and discard any ice/water. Open the shaker, strain the cocktail through the shaker's strainer and, if using, through a fine mesh strainer into the chilled glass to catch shards of ice and espresso solids. Pour gently to preserve the foam.
- 7
Garnish
Carefully place three coffee beans spaced evenly on top of the foam. Serve immediately.
- 8
Notes on variations
For a slightly sweeter cocktail, increase simple syrup to 0.5 oz. For a richer flavor, use a high-quality dark roast espresso and premium vodka. For a non-alcoholic version, substitute vodka and coffee liqueur with chilled strong cold-brew concentrate and a tablespoon of coffee-flavored syrup, then follow the same shaking steps.
