Espresso Martini Recipe
Make Espresso Martini Recipe in just 12m. 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.
Cocktail
Method
Cocktail
- 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 chill the glass.
- 2
Brew and cool espresso
Brew a shot (about 1 oz) of espresso using an espresso machine. If you don't have an espresso machine, brew a very strong 1 oz (about 30 ml) concentrated coffee. Allow it to cool 30–60 seconds so it is hot but not scalding; a slightly warm shot helps better crema formation when shaken with ice.
- 3
Prepare shaker
Fill a cocktail shaker about two-thirds full with fresh ice (approximately 1 cup).
- 4
Combine ingredients
Into the ice-filled shaker add 2 oz vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup.
- 5
Dry shake (optional for more foam)
If you want a thicker, silkier crema, first shake the ingredients without ice for 8–10 seconds (dry shake). This helps emulsify the espresso and liqueur with the vodka.
- 6
Shake with ice
Add ice to the shaker if you dry-shook, or proceed if already filled. Secure the lid and shake vigorously for 12–18 seconds. Aim for a very firm, energetic shake so the outside of the shaker feels cold and slightly frosty; this aerates the espresso and produces a glossy foam on top.
- 7
Strain
Empty the chilled glass of ice water if used. Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh (optional) to remove small ice chips for a silky texture.
- 8
Garnish and serve
Gently place three coffee beans on top of the foam as a traditional garnish. Serve immediately while the crema is fresh and foamy.