Espresso Martini Recipe

Espresso Martini

1. 1

   Chill glass

   Place a martini or coupe glass in the freezer for at least 5 minutes to chill while you prepare the cocktail. A well-chilled glass helps preserve the crema.

2. 2

   Brew espresso

   Brew about 2 oz of fresh espresso. Use a good-quality dark roast and pull a shot immediately before mixing so it is hot and foamy. If you don't have an espresso machine, brew very strong coffee (concentrated) and use it hot.

3. 3

   Prepare simple syrup (if needed)

   If you don't have simple syrup ready, dissolve equal parts sugar and hot water (e.g., 1/4 cup sugar + 1/4 cup hot water). Cool slightly before using. Measure out 1/4 oz for this drink.

4. 4

   Combine ingredients

   Add the hot espresso (2 oz), vodka (1.5 oz), coffee liqueur (1 oz), and simple syrup (0.25 oz) to a cocktail shaker.

5. 5

   Add ice and shake

   Fill the shaker with ice (about 1 cup). Immediately attach the shaker top and shake vigorously for 15–25 seconds. The goal is to chill the mixture quickly and aerate it so a thick, silky crema forms on top.

6. 6

   Strain

   Remove the chilled glass from the freezer. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and ensure a smooth surface and even crema.

7. 7

   Garnish

   Gently place three coffee beans on the crema in a line or triangle. Express a lemon twist: hold a small strip of lemon peel over the drink and give it a quick twist to release the oils, then rub the peel on the glass rim and drop it into the drink or rest it on the rim. Serve the lady finger alongside the glass as a light accompaniment.

8. 8

   Serve

   Serve immediately while the crema is fresh and the glass is cold. Optionally instruct the guest to nibble the lady finger between sips for contrast.