Espresso Martini Recipe
vodka, fresh espresso, sherry, vanilla, chocolate bitters
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Brew espresso
Brew a fresh shot of espresso (about 1 oz). Use the finest roast you have. Pour the hot espresso into a heatproof container and let it rest 10–20 seconds so it’s very hot but not boiling; this helps dissolve the vanilla syrup and encourages crema when shaken.
- 2
- 3
Combine ingredients
In a cocktail shaker, add ice (about 1 cup), 2 oz vodka, 1 oz hot freshly brewed espresso, 0.5 oz sweet sherry (or PX), 0.25 oz vanilla syrup, and 2 dashes chocolate bitters.
- 4
Dry shake (optional but recommended)
If you want extra crema, first pour out the ice from the shaker, add the same ingredients without ice, and shake vigorously for 10–15 seconds to emulsify the espresso and syrup. Then add ice and proceed to the next step. (This step is optional — you can also just shake with ice.)
- 5
Shake with ice
With ice in the shaker, shake extremely vigorously for 12–18 seconds. The vigorous shake chills, dilutes, and aerates the mixture to produce a silky crema on top.
- 6
Double strain and serve
Discard the ice or water from the chilled glass. Using a cocktail strainer and a fine mesh sieve, double-strain the cocktail into the chilled coupe or martini glass to remove ice shards and achieve a smooth surface for the crema.
Garnish
- 7
Place three coffee beans on the surface of the crema in a triangle. If desired, lightly grate a little dark chocolate over the top for aroma and a finishing flourish.
- 8
Serve immediately. Optionally provide a small spoon for the garnish and warn guests the drink is best enjoyed fresh to preserve crema and aroma.