Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink is served very cold.

Brew espresso

Brew a fresh shot of espresso (about 1 oz). If using a strong coffee alternative, make a concentrated 1 oz. Let the espresso sit for 30–60 seconds to cool slightly (it should still be warm but not scalding) so it integrates without melting too much ice.

Prepare shaker

Add the ice to a cocktail shaker. Pour in the vodka, coffee liqueur, freshly brewed espresso, and simple syrup. If you prefer a stronger coffee flavor, include the optional 0.25 oz coffee liqueur rinse by adding it to the glass before chilling or adding it to the shaker.

Dry shake (optional step for foam)

For a thicker, creamier foam on top, first dry shake (shake without ice) the ingredients vigorously for 8–10 seconds. This helps emulsify the espresso and creates a better crema.

Wet shake

Add ice (if you skipped dry shaking) or add ice back to the shaker and shake the mixture very vigorously for 12–18 seconds. The vigorous shaking chills the drink and aerates it, producing a silky texture and a foamy crema on top.

Strain

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

Garnish & serve

Garnish with three whole coffee beans placed on the foam in a triangular pattern. Optionally dust with a small amount of chocolate shavings or a light sprinkle of cocoa powder. Serve immediately.

Adjust simple syrup to taste for sweetness; 0.25 oz is a guideline for a balanced cocktail. Use quality freshly brewed espresso for best flavor. If espresso is too hot it will melt too much ice and dilute the drink—allow it to cool briefly.