Espresso Martini Recipe

1. Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail so it is well chilled.

2. Brew espresso

Brew a double shot (about 2 oz) of espresso and let it rest for 1–2 minutes to stop bubbling. If using hot espresso, allow it to cool slightly (30–60 seconds) so it doesn’t overly melt the ice. Alternatively use 2 oz cold brew concentrate.

3. Combine ingredients

Add the vodka (1.5 oz), coffee liqueur (1 oz), freshly brewed espresso (2 oz) and simple syrup (0.5 oz) into a cocktail shaker.

4. Add ice

Add about 6 medium ice cubes to the shaker, filling it three-quarters full so there is space to shake vigorously.

5. Dry shake (optional for foam)

Optional: For a thicker, creamier foam, first shake the ingredients without ice for 8–10 seconds (dry shake). This helps emulsify the espresso crema.

6. Hard shake

Add ice (if you did a dry shake) or proceed directly and shake vigorously for 12–18 seconds until the shaker is very cold to the touch and you see a good frothy head forming.

7. Double-strain

Remove ice from the chilled glass. Use a Hawthorne strainer and a fine mesh strainer to double-strain into the chilled martini/coupe glass to remove small ice shards and achieve a smooth texture and clean crema on top.

8. Carefully place three coffee beans in a line or pattern on the surface of the foam as a traditional garnish. Serve immediately.