Espresso Martini Recipe

Chill glass

Place the martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you assemble the cocktail to ensure it's nicely chilled.

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. If very hot, let it rest for 1–2 minutes — it should be warm, not boiling, to preserve crema and avoid excessive dilution when shaken with ice.

Combine ingredients

Add 2 oz Absolut Vanilla Vodka, 1 oz freshly brewed espresso, 1 oz coffee liqueur, 0.5 oz Baileys Irish Cream, and 0.25 oz simple syrup (optional) into a cocktail shaker.

Add ice

Fill the shaker about two-thirds full with fresh ice (roughly 1 cup). Using cracked ice or whole cubes works — cracked ice chills and dilutes slightly faster, whole cubes slightly slower.

Dry shake (optional for foam)

For a richer, frothier crema, first seal the shaker and shake vigorously without ice for 8–10 seconds. This helps emulsify the Baileys and espresso.

Wet shake

Add ice if you performed a dry shake (or proceed if you didn't). Seal the shaker and shake vigorously for 12–18 seconds until the outside of the shaker becomes very cold and you see good froth in the shaker.

Double strain

Strain the mixture through the shaker strainer into the chilled martini/coupe glass. For the smoothest texture and to preserve foam, double strain through a fine mesh strainer to catch any tiny ice shards or grounds.

Garnish

Gently float three whole coffee beans on top of the foam in a line or triangle for a classic presentation.

Serve

Serve immediately while the cocktail is cold with a thick, glossy crema. If desired, offer a small spoon and napkin for the guest.