Pistachio Espresso Martini Recipe

Toast pistachios

Preheat a small skillet over medium heat. Add 0.75 cups unsalted shelled pistachios and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool slightly.

Make pistachio base

Place the toasted pistachios and 0.75 cups water in a blender. Blend on high until a smooth, slightly grainy green paste forms, about 30–45 seconds. If needed, pause and scrape down the sides once.

Simmer syrup

In a small saucepan combine the pistachio paste, 0.75 cups granulated sugar, and 1 tablespoon light corn syrup. Heat over medium-low, stirring frequently, until the sugar dissolves and the mixture just comes to a gentle simmer, about 4–6 minutes. Do not boil vigorously.

Strain and finish

Remove from heat and let sit 10 minutes to infuse. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar, pressing on solids to extract liquid. Discard solids. Stir in 1/2 teaspoon vanilla extract and a pinch of fine salt. Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Prepare espresso and chilling

Brew fresh espresso (or use strong cold brew concentrate). If using hot espresso, let it cool slightly (but still warm) before shaking; ideally use espresso cooled to room temperature or refrigerate briefly to avoid melting ice too quickly.

Combine ingredients

In a cocktail shaker add 1 cup ice, 2 oz vodka, 1 oz espresso, 0.5 oz pistachio syrup, 0.5 oz coffee liqueur, and 0.25 oz heavy cream (optional).

Dry shake (optional)

For a thicker, frothier crema, first shake the mixture without ice (dry shake) vigorously for 10–15 seconds.

Wet shake

Add ice (if you dry-shook) or proceed with the ice already in the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and you see a good froth forming.

Double strain and serve

Double strain the cocktail into a chilled martini glass using a Hawthorne or fine strainer to remove ice shards and any pistachio grit. You should get a smooth, velvety top.

Garnish

Sprinkle 1 teaspoon finely chopped pistachios across the foam and float 3 coffee beans or a single whole pistachio in the center for presentation. Serve immediately.