Espresso Martini

How to Make Espresso Martini

1. 1

   Step 1: 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)
   
2. 2

   Step 2: 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)
   
3. 3

   Step 3: 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 1/2 cupsIce (enough to fill a cocktail shaker)
   
4. 4

   Step 4: 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)
   

1. 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.
2. 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.
3. 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.
4. 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.