Espresso Martini Recipe

Inspired by Via Carota

Time10m

Serves1

Make Espresso Martini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
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 cocktail stays cold.
2
Combine ingredients
Into a cocktail shaker add 2 oz vodka, 1 oz freshly brewed espresso (hot or cooled slightly), 1 oz Kahlúa (coffee liqueur), and 0.5 oz simple syrup.
3
Add ice and dry shake (optional)
Add about 1 cup of ice to the shaker. For a thicker, creamier foam, first do a 'dry shake' without ice: add all liquid ingredients to the shaker, close and shake vigorously for 10–15 seconds, then open and add ice. (If you skip the dry shake, proceed directly to the next step.)
4
Shake vigorously
Seal the shaker and shake vigorously for 15–25 seconds until the outside of the shaker is very cold and you see a thick, chocolate-colored foam forming from the espresso.
5
Strain
Discard ice from the chilled glass if you used ice water. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer (or one strainer if not available) to achieve a smooth texture and to keep small ice chips out.
6
Garnish and serve
Garnish with 3 coffee beans placed on top of the foam in a triangular pattern. Serve immediately.

7
If you don't have pre-brewed espresso, pull a fresh shot: dose 18 g of finely ground espresso into the portafilter, tamp evenly, and brew approximately 36 ml of espresso. Use immediately or let cool for a minute so it doesn't overly dilute the cocktail when shaken with ice.