Dbk’s Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold.

If using hot espresso, brew a single shot (about 1 oz) and let it rest for 20–30 seconds so it is very hot but not steaming — this helps create a good crema when shaken. If using cold-brew concentrate, use it cold.

Fill a cocktail shaker about two-thirds full with ice.

Add vanilla vodka (2 oz), mocha espresso liqueur (1 oz), the prepared espresso (1 oz), and simple syrup (0.5 oz) into the shaker.

Seal the shaker and dry-shake (shake without ice) vigorously for 8–10 seconds if you used hot espresso or want extra froth. Then add ice (if you didn’t add ice earlier) and wet-shake (with ice) vigorously for 12–15 seconds to chill and dilute properly and to create a silky crema. If you already had ice in the shaker, just shake hard for 12–15 seconds total.

Remove the coupe/martini glass from the freezer or discard the ice water and strain the cocktail through a fine strainer (or double-strain) into the chilled glass to catch any shards of ice and produce a smooth surface.

If adding Baileys: gently float 1 oz of Baileys Irish Cream on top by pouring it slowly over the back of a spoon held just above the drink surface so it forms a thin layer without fully mixing in. Alternatively, add the Baileys into the shaker with the other ingredients if you prefer a uniformly creamy cocktail.

Garnish the cocktail with three coffee beans placed on the crema in a neat line or triangle.

Optionally sprinkle a very light dusting (about 1/4 tsp) of grated dark chocolate over the top for extra aroma and visual appeal.