Espresso Martini Recipe

Chill a coupe or martini glass in the freezer or by filling it with ice water while you prepare the cocktail.

Combine ingredients

Add Tito's Vodka (2 oz), Kahlúa (1 oz), house cold brew (1 oz) and simple syrup (0.5 oz) to a cocktail shaker.

Add ice and shake hard

Fill the shaker with ice (about 6 chunks), secure the lid, and shake vigorously for 12–18 seconds. Aim for a rapid, hard shake to chill the drink and create a light espresso-like foam from the cold brew and Kahlúa.

Strain

Dump the ice or ice water from your chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove shards of ice and ensure a smooth head.

Garnish

Float three coffee beans on top of the foam as a classic garnish. Serve immediately.

Make simple syrup (if not using store-bought)

Combine equal parts sugar and water (0.5 cup each) in a small saucepan. Heat gently, stirring, until the sugar is fully dissolved. Do not boil. Remove from heat and cool. Store refrigerated in a sealed container for up to 2 weeks. Use 0.5 oz per cocktail.

Make cold brew concentrate (if not using house cold brew)

Combine 1 cup coarsely ground coffee with 4 cups cold water in a large jar or container. Stir to saturate grounds, cover, and steep in the refrigerator or at room temperature for 12–18 hours. Strain through a fine mesh sieve lined with cheesecloth or a coffee filter. Dilute concentrate to taste; for this recipe use 1 oz undiluted concentrate (or 1 oz strong cold brew). Store refrigerated up to 7 days.