Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice and cold water while you prepare the cocktail, then discard the ice/water before pouring.

Pull espresso

Brew a fresh, hot shot of espresso (about 1 oz). Use freshly ground coffee and aim for a rich, slightly viscous shot. Let the espresso rest 15–20 seconds so it is hot but not steaming.

Combine ingredients

In a cocktail shaker, add 1 cup of ice, 2 oz vodka, 1 oz freshly pulled espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup. Adding ice first helps with rapid chilling and dilution.

Dry shake (optional for extra foam)

If you prefer a thicker, more velvety crema on top, first shake the ingredients without ice for 8–10 seconds (dry shake) to build emulsion between the espresso and liqueur.

Wet shake

Add ice to the shaker if you did the dry shake (or if you didn't, ensure ice is in the shaker) and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you hear the ice slapping inside. This chills, dilutes, and aerates the mixture to create a silky texture.

Double strain and serve

Using a Hawthorne strainer and a fine mesh strainer (or just the fine mesh if necessary), double strain the cocktail into the chilled coupe or martini glass to remove tiny ice shards and ensure a smooth surface.

Garnish

Float 3 whole coffee beans gently on the surface of the cocktail for aroma and a classic presentation.

Serve

Serve immediately while the drink is cold and the crema is intact. Recommend offering a small napkin for the glass.

Ensure you have a good quality cocktail shaker, a strainer (and a fine mesh strainer for double straining), a jigger for measuring, and a chilled coupe or martini glass. Use plenty of fresh ice for shaking—about 1 cup—to get proper dilution and chill.