Espresso Martini Recipe

Prepare sugared rim

Pour the tablespoon of granulated sugar onto a small plate. Put the 1/2 tsp cooled espresso or strong coffee in a shallow saucer. Dip the outer rim of a chilled martini or coupe glass first into the cooled espresso so the rim is lightly moistened, then gently dip into the sugar, twisting to coat evenly. Set the glass aside to dry while you prepare the cocktail.

Brew espresso

Brew a fresh shot of espresso (about 1 oz). If you only have brewed coffee, make a very strong, hot concentrate. Allow it to remain hot for easiest dilution with spirits, but cool slightly if preferred for less evaporation during shaking.

Combine ingredients

Add 2 oz vodka, 1 oz Kahlúa, 1 oz hot espresso, and 0.25 oz simple syrup (if using) to a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 1 to 1.5 cups). Secure the cap and shake very vigorously for 12–20 seconds. Vigorous shaking chills the drink and helps create a silky, frothy crema from the espresso.

Double strain and garnish

Remove the cap, place a fine strainer over the shaker (or hold back ice with the shaker top) and strain the cocktail into the prepared sugared-rim martini or coupe glass. Use a fine mesh strainer to remove any tiny ice chips if desired. Garnish with three coffee beans placed on the foam.

Serve

Serve immediately while cold and frothy. Optional: offer a small stirrer if the guest prefers to mix the sugared rim into the drink.

If you prefer a slightly less diluted drink, use larger ice cubes in the shaker and reduce shake time marginally; for more froth, use lots of small ice and shake longer. Keep extra ice ready to re-chill the glass before rimming if desired.