Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail (5 minutes minimum).

Prep espresso

If you haven't already, brew a fresh shot (about 1 oz) of espresso or make very strong coffee. Let it cool to room temperature or chill briefly in the fridge. Using hot espresso will dilute foam and over-warm the cocktail.

Measure & combine

Using a jigger, pour 2 oz Wheatley Liqueur Vodka, 1 oz Owens Espresso Mix, 1 oz cooled espresso, 0.5 oz coffee liqueur (optional), and 0.25 oz simple syrup into the cocktail shaker.

Add ice and dry shake for crema

Add a generous handful of ice (about 4 oz by volume) to the shaker. Seal and shake vigorously for 15–20 seconds until the outside of the shaker is very cold and you feel a frothy texture. For extra crema, first perform a 10–12 second dry shake (no ice) after combining liquids, then add ice and shake another 10–12 seconds.

Double strain and serve

Open the shaker and strain the cocktail through the hawthorne into the fine mesh strainer held over your chilled glass. This removes tiny ice shards and ensures a smooth, silky surface and crema.

Garnish

Float three coffee beans on the foam as a classic garnish. Serve immediately.

Tasting notes & adjustments

If the cocktail is too bitter, add 0.25–0.5 oz more simple syrup. If too sweet or heavy, reduce coffee liqueur or simple syrup slightly next time. Use chilled Owens Espresso Mix to maintain temperature and crema.

Chill the martini/coupe glass ahead of time (see 'Chill glass'). Use the jigger to measure spirits and mixers accurately. Use the hawthorne strainer for initial pouring and a fine mesh strainer for the final pour to eliminate fines and small ice shards. Return tools to drying area after use.