Classic Espresso Martini Recipe

Brew concentrated espresso-style coffee

Use a small phin filter or an espresso machine. If using a phin: place 2 tbsp finely ground dark-roast coffee in the phin, gently tamp, place on a small cup, add a little hot water to bloom for 10–15 seconds, then add the remaining hot water (about 2 oz). Allow to drip until concentrated (about 3–4 minutes). If using an espresso machine, pull a 1 oz ristretto or short shot. Let the coffee cool slightly (30–60 seconds) so it’s hot but not boiling when shaken.

Prepare and chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail to chill it.

Combine ingredients

In a cocktail shaker, add 1.5 oz Bulleit bourbon, 1 oz Kahlúa, 1 oz freshly brewed Vietnamese-style espresso, 0.25 oz simple syrup, 2 dashes chocolate bitters, and 1 dash orange bitters.

Add ice and dry-shake (optional)

Add a generous handful of ice (about 1 cup) to the shaker. For extra froth and crema, first do a dry shake: add the ingredients without ice and shake hard for 10 seconds, then add ice and continue. If you prefer simpler method, combine with ice and proceed to the next step.

Shake vigorously

Shake the cocktail hard for 12–15 seconds (or 15–20 seconds if you did the dry shake first) until the outside of the shaker feels very cold and you see a thick foam forming.

Strain and serve

Remove the chilled glass from the freezer or dump the ice water. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne or fine mesh strainer to remove small ice shards for a silky texture.

Garnish the surface with 3 espresso beans arranged in a triangle. Lightly grate a pinch (about 1/4 tsp) of dark chocolate over one side of the foam and express an orange twist over the surface to release oils, then drop the twist on the rim or float it on the foam.