Classic Espresso Martini
A sophisticated, energizing cocktail featuring smooth vodka, rich coffee liqueur, and freshly brewed espresso. Shaking it vigorously aerates the natural oils in the coffee, producing a signature velvety crema on top.
Equipment
- Cocktail shaker
- Hawthorne strainer
- Jigger
- Martini or coupe glass
- Espresso machine or Moka pot
Ingredients
Main
- 2 ounces Premium Vodka — Use a smooth, high-quality vodka
- 1 ounces Coffee Liqueur — such as Kahlúa, Mr Black, or Tia Maria
- 1 ounces Freshly brewed espresso — Brewed strong and allowed to cool slightly
- 0.25 ounces Simple syrup (optional) — Adjust to taste depending on the sweetness of your coffee liqueur
- 1.5 cups Ice — For shaking
- 3 count Whole coffee beans — For garnish (representing health, wealth, and happiness)
Main
| 2 ounces | Premium Vodka | Use a smooth, high-quality vodka |
| 1 ounces | Coffee Liqueur | such as Kahlúa, Mr Black, or Tia Maria |
| 1 ounces | Freshly brewed espresso | Brewed strong and allowed to cool slightly |
| 0.25 ounces | Simple syrup (opt.) | Adjust to taste depending on the sweetness of your coffee liqueur |
| 1.5 cups | Ice | For shaking |
| 3 count | Whole coffee beans | For garnish (representing health, wealth, and happiness) |
Instructions
-
Place your martini or coupe glass in the freezer to chill while you prepare the drink.
A chilled glass keeps the cocktail colder for longer and helps the crema hold its structure. -
Brew one shot (about 1 ounce) of espresso. Let it sit for a few minutes to cool slightly so it doesn't immediately melt the ice and dilute the drink.
~5 minFresh machine-brewed espresso produces the best crema because of the natural oils extracted under pressure. -
Fill a cocktail shaker halfway with ice cubes. Pour in the vodka, coffee liqueur, simple syrup (if using), and the slightly cooled espresso.
~1 minAdd the espresso last so it spends the least amount of time sitting on the ice before shaking. -
Seal the shaker tightly and shake vigorously for 15 to 20 seconds. You need to shake much harder than a standard cocktail to aerate the coffee oils and create a thick, micro-foam crema.
~1 minYou will feel the shaker get ice cold and hear the texture of the ice change as it aerates the liquid. -
Immediately unseal the shaker and quickly strain the cocktail into your chilled glass using a Hawthorne strainer.
~1 minPour quickly; the foam sits at the top of the shaker and will flow out last to form a beautiful layer on top of the drink. -
Garnish the cocktail by gently placing three whole coffee beans in the center of the foam. Serve immediately.
~1 minThe three beans traditionally represent health, wealth, and happiness.
Tips & Storage
- Use real, freshly brewed espresso. Instant coffee or cold brew will not yield the same rich, thick crema because they lack the pressurized oils of espresso.
- If you prefer a less sweet drink, omit the simple syrup entirely, especially if using a sweeter coffee liqueur like Kahlúa.
- Shake as hard as you can! The force is what whips the air into the coffee oils, creating the frothy top.
- Storage: Espresso Martinis are best enjoyed immediately upon making. Do not store leftovers, as the ice will dilute the drink and the crema will dissipate.