Espresso Martini Recipe
Make Espresso Martini Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Optional variations & equipment
Method
Cocktail
Brew espresso
Brew a single espresso shot (about 1 oz). Use hot espresso and let it sit just 30–45 seconds so it is still warm; this helps create a rich crema when shaken. If you don't have an espresso machine, use very strong brewed coffee (concentrated).
Measure ingredients
Measure 2 oz vodka, 1 oz fresh espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup. If using, add 1/8 tsp vanilla extract and 2 dashes chocolate bitters.
Assemble in shaker
Fill the cocktail shaker halfway with ice (about 1 cup). Pour in the vodka, coffee liqueur, simple syrup, and the warm espresso. Adding warm espresso will melt some surface ice — this is intentional to help build a silky texture.
Dry shake (optional but recommended)
If you prefer a thicker, frothier crema: first close the shaker and shake vigorously without ice for 10–12 seconds. This helps emulsify the espresso and syrup.
Wet shake
Add ice to the shaker if you performed a dry shake; otherwise proceed. Seal the shaker and shake as hard as you can for 12–18 seconds until the outside of the shaker is very cold and slightly frosted. This rapid shaking chills the drink and creates a glossy crema on top.
Strain
Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe/martini glass using the shaker strainer and a fine mesh strainer (if available) to remove small ice shards and ensure a smooth surface.
Garnish
Gently float three coffee beans on the crema as a traditional garnish. If desired, grate a little dark chocolate or dust cocoa over the top.
Serve
Serve immediately while cold. Sip and enjoy the balance of espresso bitterness, sweet liqueur, and clean vodka.
Optional variations & equipment
Vanilla note: add 1/8 tsp vanilla extract to the shaker before shaking for a warm aromatic note.
Richer chocolate: include 2 dashes chocolate bitters or replace 0.25 oz of simple syrup with chocolate liqueur for a mocha twist.
Decaf option: use decaffeinated espresso or strong decaf coffee concentrate to avoid caffeine while preserving flavor.
Equipment tip: a fine mesh strainer gives a cleaner presentation; a dry shake before ice produces the most stable crema.