Espresso Martini Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 10 minutes or fill with ice water while you assemble the cocktail to ensure it is thoroughly chilled.

Prepare espresso/cold brew

If using freshly brewed espresso, cool it quickly by pouring over a small amount of ice and then strain (to avoid diluting). Alternatively, use cold brew concentrate or refrigerated espresso (1 oz required). Ensure the coffee is cold before shaking.

Combine ingredients

Into a cocktail shaker add 1 cup of ice, 2 oz vanilla vodka, 1 oz Kahlúa, 1 oz cold espresso (or cold brew), and 0.25 oz simple syrup if you prefer a touch of sweetness. The ice quantity should be enough to chill quickly but not overflow the shaker.

Dry shake (optional)

For a richer foam, you can perform a brief dry shake: add all liquid ingredients to the shaker without ice and shake vigorously for 8–10 seconds to emulsify, then add ice and continue to the next step. This step is optional but gives a thicker crema-like foam.

Shake

Securely cap the shaker and shake vigorously with ice for 12–18 seconds until the exterior of the shaker becomes very cold and you see condensation. Vigorous shaking both chills and creates a silky, slightly foamy top.

Double strain and serve

Discard the ice or water from the chilled glass. Strain the cocktail through a Hawthorne or fine strainer into the chilled coupe/martini glass to remove ice shards and ensure a smooth texture.

Garnish

Place a cinnamon stick on the rim or laid across the glass and optionally float 3 whole coffee beans atop the foam for classic presentation. The cinnamon stick also adds a subtle aroma as you sip.

Serve

Serve immediately while ice-cold. Provide a short stirring spoon if the guest prefers to mix the surface garnish in.