Nitro Espresso Martini Recipe
Ketel One Vodka, Mr Black Coffee Liqueur, Cold Brew Espresso, Simple Syrup
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Ingredients
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Cocktail
Nitro/Finishing
Ice & Tools
Method
Simple Syrup (if not pre-made)
Make simple syrup
Combine 0.5 cup granulated sugar and 0.5 cup filtered water in a small saucepan. Heat gently, stirring until sugar fully dissolves. Remove from heat and cool to room temperature. Store in refrigerator until ready to use.
Cocktail Prep
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 glass is well chilled.
Combine ingredients
In a cocktail shaker, add 6 ice cubes, 2 oz Ketel One Vodka, 1 oz Mr Black Coffee Liqueur, 1 oz cold brew espresso, and 0.5 oz simple syrup.
Vigorously dry shake
Seal the shaker and shake vigorously for 10–15 seconds to combine and chill the ingredients. This initial shake helps dilute and blend.
Wet shake
Add a few more ice cubes if needed, then shake again vigorously for 10–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.
Strain into nitro dispenser
Carefully strain the shaken cocktail through a fine mesh strainer into a chilled nitro-capable whipped cream dispenser (NO liquid nitrogen). Leave some headspace to allow for gas infusion. Do not overfill—follow the dispenser's max-fill line.
Charge with nitro
Attach one nitro (N2) cartridge to the dispenser according to manufacturer's instructions, charge, and invert the dispenser several times to evenly distribute the gas. Let it rest for 10–20 seconds to settle and create a creamy, velvety head.
Serve
Release the nitro slowly and dispense the cocktail into the chilled martini/coupe glass, aiming for a smooth, thick crema on top. Pour gently to preserve the foam.
Garnish
Float 3 coffee beans on the crema as a garnish, placing them spaced evenly in a triangle pattern.
Notes & Safety
Do not use liquid nitrogen. Use only nitro (N2) cartridges and equipment rated for food use. If you do not have a nitro dispenser, you can achieve a similar silky crema by double-shaking (vigorous dry shake then wet shake) and fine-straining into the chilled glass; texture will be slightly different.