Espresso Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes, or fill with ice water while you prepare the cocktail to ensure it's nicely chilled.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. Immediately pour into a small container and let it cool for 1–2 minutes; the espresso should be hot but not steaming so it integrates without melting too much ice. If you don't have an espresso machine, use very strong brewed coffee concentrated to ~1 oz.

Measure ingredients

Using a jigger, measure 2 oz vanilla vodka, 1 oz cooled espresso, 1 oz Mr. Black coffee liqueur, and 0.25 oz simple syrup (or vanilla syrup).

Combine and dry-shake (optional)

To get a rich, foamy crema on top: add the vodka, cooled espresso, Mr. Black, and syrup to the shaker without ice and shake vigorously for about 10 seconds (dry shake). This step helps emulsify the espresso and creates a silky foam.

Wet-shake

Open the shaker, add a generous scoop of ice (about 4–6 large cubes), seal, and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well chilled. The shaking chills and dilutes the drink properly and further builds the top foam.

Strain

Discard the ice or water from your chilled glass if using. Double strain the cocktail into the chilled martini/coupe glass using a Hawthorne or fine mesh strainer to remove any small ice shards and ensure a smooth texture and clean crema.

Garnish and serve

Garnish the foam with three coffee beans arranged in a line or triangle. Serve immediately so the foam remains intact and the cocktail is at optimal temperature.

Ensure all equipment (shaker, jigger, strainer, glass) is clean and dry before beginning. Pre-chilling the glass and having ice ready will speed preparation and result in a better cocktail.