Espresso Martini Recipe
Espresso, Van Gogh double espresso vodka, Spirit Hound Café Colorado liqueur
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Ingredients
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Cocktail
Ice & Tools
Method
Prepare Espresso
Brew and chill
Brew a double shot (about 1 oz) of fresh espresso using an espresso machine. Allow it to cool briefly for 30–60 seconds so it doesn't melt the ice excessively; if you prefer, brew earlier and chill in the fridge for 5–10 minutes.
Mixing
Fill a cocktail shaker about two-thirds full with ice cubes.
Add the cooled espresso, 1.5 oz Van Gogh Double Espresso Vodka, 1 oz Spirit Hound Café Colorado liqueur, and 0.25 oz simple syrup to the shaker.
Seal the shaker and shake vigorously for 12–18 seconds. The goal is to chill the mixture and create a creamy, frothy crema on top from the espresso.
If desired, chill the serving glass: place in freezer for a few minutes or fill with ice water while shaking, then discard ice water before pouring.
Double-strain the cocktail through a fine strainer into a chilled coupe or martini glass to remove ice shards and achieve a silky texture.
Finish & Serve
Garnish with three coffee beans placed on the foam in a triangle formation.
Serve immediately. Optional: if you prefer a slightly sweeter drink, increase simple syrup to 0.5 oz; for a drier, stronger coffee profile, reduce syrup or espresso liqueur slightly.