Espresso Martini Recipe

Prepare espresso

Brew a fresh double shot of espresso (about 2 oz). If you prefer to avoid heat, use a strong cold-brew concentrate chilled. Let the hot espresso cool slightly (30–60 seconds) so it won't melt too much ice and dilute the drink.

Chill the glass

Fill a coupe or martini glass with ice water and set aside while you mix to chill the glass. Alternatively, place the glass in the freezer for a few minutes.

Combine ingredients

In a cocktail shaker, add 1 cup of cubed ice, 2 oz vodka, 1 oz coffee liqueur, 0.5 oz simple syrup, and 2 oz freshly brewed (slightly cooled) espresso. Adding the espresso last helps hold some crema on top.

Shake vigorously

Secure the shaker and shake vigorously for 15–20 seconds. The vigorous shake chills the mixture, creates dilution balance, and aerates the espresso to produce a silky foam (crema) on top.

Prepare glass and strain

Dump the ice water from the chilled glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine-mesh (tea) strainer to remove small ice shards and ensure a smooth top.

Garnish and serve

Garnish with three coffee beans arranged on the foam. Serve immediately while still cold and frothy.

Notes on variations

Adjust simple syrup to taste (0–0.75 oz) depending on the bitterness of your espresso and desired sweetness. For a richer flavor, substitute 0.5–1 oz of coffee liqueur with coffee-flavored syrup or use a washed single-origin espresso.