Peppermint 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 and forms a nice crema.

If using freshly brewed espresso, brew a double shot (about 1 oz concentrated/strong). Allow the espresso to cool slightly (about 30–60 seconds) so it doesn’t melt the shaking ice immediately but is still warm enough to produce crema when shaken.

Combine ingredients in shaker

Add Hunker Vodka (2 oz), fresh espresso (1 oz), espresso liqueur (1 oz), Rumple Minze (0.5 oz), chocolate liqueur (0.5 oz), Irish cream (0.5 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker.

Add ice

Fill the shaker about two-thirds full with ice (approximately 1 cup).

Dry shake (optional)

For a thicker, frothier crema, close the shaker and shake vigorously without ice for 10 seconds to emulsify the Irish cream and espresso.

Wet shake

Add the ice (if you did a dry shake, or proceed from the previous step) and shake very hard for 12–18 seconds until the exterior of the shaker is frosty and you hear the ice well. This chills the drink and creates a velvety foam on top.

Double strain

Remove the chilled glass from the freezer or discard ice water. Double strain the cocktail (using a Hawthorne or built-in shaker strainer and a fine mesh strainer) into the chilled martini or coupe glass to remove ice shards and get a smooth surface and crema.

Garnish

Lightly dust the foam with a pinch (about 0.25 tsp) of chocolate shavings or cocoa powder. Optionally, float a small peppermint leaf or hook a mini candy cane on the rim for a festive touch.

Serve immediately while the crema is still fresh and frothy.