Espresso Martini Recipe
Tito’s Vodka, Bendt Bourbon Cream, Kahlua, Espresso
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Ingredients
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Cocktail
Equipment
Method
Prepare and Chill
Chill glass
Place the martini or coupe glass in the freezer for at least 5 minutes or fill with ice water to chill while you prepare the cocktail.
Pull espresso
Brew 1 ounce of fresh espresso. Immediately after brewing, allow the espresso to rest for 10–20 seconds so it cools slightly but still retains crema.
Build and Shake
Add ingredients to shaker
Into a cocktail shaker add 2 oz Tito's Vodka, 1 oz Kahlúa, 1 oz freshly pulled espresso, 0.25 oz simple syrup (optional for sweetness), and 1 cup of ice.
Dry shake (optional)
For extra creamy foam, first secure the shaker without ice (dry shake) and shake vigorously for 10 seconds with the vodka, Kahlúa, espresso and simple syrup. This step helps build a rich crema.
Wet shake
If you dry-shook, open the shaker, add ice (if not already added), then shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and you see a frothy head forming. If you skipped dry shake, simply shake vigorously with ice for 15–20 seconds.
Finish and Serve
Strain
Discard the ice or empty the glass from chilling. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne and fine mesh strainer to capture small ice shards and produce a smooth crema.
Add Bendt Bourbon Cream
Gently float 0.5 oz Bendt Bourbon Cream on the surface by pouring it slowly over the back of a bar spoon held just above the cocktail so it layers slightly into the foam. If you prefer it fully integrated, gently stir once with the spoon.
Garnish and serve
Garnish the drink with 3 coffee beans placed on the crema. Serve immediately.