Espresso Martini Recipe
Recipe information
Make Espresso Martini in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cocktail
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.
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