Espresso Martini

Name: Espresso Martini
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 fl oz Freshly brewed espresso (or strong brewed coffee); 4 fl oz Vodka; 2 fl oz Coffee liqueur (e.g., Kahlúa); 1 fl oz Simple syrup (see low-sugar notes below for alternatives); 1.5 cups Ice (enough to fill a cocktail shaker); 6 beans Whole coffee beans (garnish)

A silky, espresso-forward vodka cocktail with a balanced bitter-sweet finish and a creamy crema on top. Perfect for brunch or an evening pick-me-up, this recipe includes tips to get the best crema and a low-sugar option.

0.0(0 reviews)

Prep: 10m · Cook: 0m · Total10 mins

DifficultyEasy

Serves2

AuthorJake

Jake's note

"This Espresso Martini shines when you want a polished, caffeinated cocktail that feels special without fancy technique. Home bartenders will love the quick double-shake trick for a rich crema and easy swaps for a lower-sugar version."

Espresso Martini

This Espresso Martini is built to showcase freshly pulled espresso rather than masking it with too much sweetness—the result is a silky, coffee-forward cocktail with a bright bitter edge and a rich crema that sits like a satin blanket on top. I designed the proportions here to keep the vodka at a clean, supportive background while the coffee liqueur and measured simple syrup add body and a rounded finish. The double-shake technique (dry then wet) is the secret for that glossy, long-lasting foam; used with an espresso shot pulled from freshly roasted beans you’ll get floral and chocolate notes that linger on the tongue.

This version works for both brunch and late-night reasons: it wakes the palate without overpowering it, and the texture reads almost dessert-like without being cloying. If you want to trim sugar, the recipe includes alternatives that preserve foam and mouthfeel. Serve in chilled coupes and garnish simply with three coffee beans for the classic silhouette—the aroma from the beans alone preps the nose for the first sip.

Plan your timing

Enter your target meal time:

6:43 pm–6:46 pm→Brew and cool the espresso

6:46 pm–6:49 pm→Combine spirits and sweetener

6:49 pm–6:52 pm→Dry shake then wet shake for a silky crema

6:52 pm–6:55 pm→Garnish and serve

Ingredients

Yield

Instructions

Brew and cool the espresso

Pull two single shots of espresso (about 2 fl oz / 60 ml) using a fine grind and fresh beans for best crema. Let the espresso rest 20–30 seconds to cool slightly; pouring too-hot espresso can melt ice and thin the cocktail. If you don't have an espresso machine, use 2 fl oz of very strong, concentrated brewed coffee chilled briefly.

For this step

2 fl ozFreshly brewed espresso (or strong brewed coffee)

Combine spirits and sweetener

In a cocktail shaker, add vodka, coffee liqueur, and simple syrup (or a low-sugar alternative — see tips). Pour in the brewed espresso. For a lower-sugar version, substitute the simple syrup with 1 fl oz (30 ml) of a sugar-free syrup (erythritol/stevia blend) or reduce to 0.5 fl oz (15 ml) and taste.

For this step

4 fl ozVodka
2 fl ozCoffee liqueur (e.g., Kahlúa)
1 fl ozSimple syrup (see low-sugar notes below for alternatives)

Dry shake then wet shake for a silky crema

First shake the mixture vigorously without ice for 8–10 seconds (dry shake) to build foam. Add ice to fill the shaker and shake hard for 12–18 seconds until the shaker is very cold — this double-shake technique yields a thick, velvety crema and chills without over-dilution. Strain through a fine mesh into two chilled coupe or martini glasses.

For this step

1.5 cupsIce (enough to fill a cocktail shaker)

Dry shake then wet shake for a silky crema

Garnish and serve

Carefully place three whole coffee beans on the foam of each cocktail for the classic look. Serve immediately while the crema is fresh; the drink is best enjoyed within a few minutes of pouring. If you prefer less bitterness, add a tiny dash of chocolate bitters or a thin orange twist.

For this step

6 beansWhole coffee beans (garnish)

Tips from the kitchen

Pull espresso near serving

Brew the espresso within a minute or two of shaking so it’s hot enough to bloom flavors but not so hot it over-dilutes the cocktail when ice is added.

Use fresh medium-fine grind

A slightly finer grind than drip but coarser than Turkish gives the best extraction for crema; stale beans or coarse grounds yield thin foam and muted aromatics.

Dry then wet shake

Start without ice to trap air and build foam, then add ice and shake hard to chill and achieve the silky texture while controlling dilution.

Choose big, clear ice

Large, solid cubes reduce rapid dilution during the wet shake, keeping the balance intact and the crema stable longer.

Double-strain for texture

Pour through a fine mesh strainer to remove tiny ice shards and bits of crema, producing a smooth surface ideal for the coffee-bean garnish.

Chill glassware beforehand

Put coupes in the freezer for a few minutes to keep the cocktail colder longer and to help the crema hold its structure on arrival.

Variations & substitutions

Low-sugar swap

Replace the syrup with 1 fl oz sugar-free syrup (erythritol/stevia blend) or reduce to 0.5 fl oz and taste; also look for lower-sugar coffee liqueurs or use 1 fl oz cold brew concentrate plus 1 fl oz coffee liqueur to cut sweetness.

Vegan foam boost

Add 15 ml aquafaba during the dry shake to amplify and stabilize the crema if you prefer a vegan-friendly froth, then proceed with the wet shake as directed.

Chocolate-orange twist

Swap 0.5–0.75 fl oz of coffee liqueur for creme de cacao and add a thin orange twist to the rim for a mocha-citrus spin that brightens the drink.

Cold-brew make-ahead

Use 2 fl oz concentrated cold brew in place of hot espresso for a smoother, less acidic profile and to prepare components ahead; shake just before serving for peak crema.

Decaf option

Use decaffeinated espresso or decaf cold brew for evening service without the caffeine hit—flavor and crema are preserved with the same technique.

Storage & make-ahead

Espresso Martinis are best consumed immediately; the crema dissipates quickly. You can premix the vodka, coffee liqueur and simple syrup and keep that blend refrigerated in an airtight bottle for up to 24 hours, but brew or chill espresso separately and shake just before serving. Leftover poured cocktails should be refrigerated and consumed within a few hours, though texture and aroma will degrade; do not reheat.

What to serve with it

Serve with small, crisp bites that echo the coffee flavors—dark chocolate truffles, almond biscotti, or a small plate of salted roasted nuts work well. For brunch, pair with bacon-wrapped dates or a savory smoked salmon canapé to balance the cocktail’s sweetness and bitterness, and always present in chilled coupes for best texture and aesthetics.

Frequently asked questions

Can I make an Espresso Martini without an espresso machine?

Yes—use 2 fl oz of very concentrated brewed coffee (stovetop Moka pot or concentrated cold brew) and chill briefly; it won’t have the exact crema of a pulled espresso but the double-shake technique will still produce a nice foam.

Why do you dry shake before adding ice?

Dry shaking incorporates air into the liquid to create foam; if you skip it, the wet shake alone will chill the drink but produce a thinner, less stable crema.

How can I prevent the drink from becoming watery?

Use large ice cubes, shake the wet phase just long enough to chill (12–18 seconds), and let the espresso cool 20–30 seconds after pulling so it doesn’t melt the ice too fast.

Can I make this ahead for a party?

Premix the spirits and sweetener and refrigerate, then brew espresso fresh and perform the dry+wet shake in batches just before serving to preserve crema and aromatics.

What if my crema dissipates quickly?

Ensure your espresso is freshly pulled from fresh beans and that you perform a proper dry shake; adding a small amount of aquafaba can also stabilize the foam if needed.

Can I use another spirit besides vodka?

Yes—substitute with dark rum or reposado tequila for a different character, but adjust sweetness slightly and expect the coffee to play differently against the spirit’s own flavors.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

2 servings

Step 1: Brew and cool the espresso

Freshly brewed espresso (or strong brewed coffee)2 fl oz

Step 2: Combine spirits and sweetener

Vodka4 fl oz
Coffee liqueur (e.g., Kahlúa)2 fl oz
Simple syrup (see low-sugar notes below for alternatives)1 fl oz

Step 3: Dry shake then wet shake for a silky crema

Ice (enough to fill a cocktail shaker)1.5 cups

Step 4: Garnish and serve

Whole coffee beans (garnish)6 beans

Nutrition Facts

Per serving: 1 cocktail (310g)

Calories272

Total Fat0.1g

Saturated Fat0.1g

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0.1g

Total Carbohydrates22.3g

Dietary Fiber0g

Total Sugars19.3g

Protein0.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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