Espresso Martini
This iconic cocktail combines freshly pulled espresso, vodka, coffee liqueur, and a touch of simple syrup to create something that feels luxurious and indulgent without being difficult to pull off at home. The secret is in the hard, vigorous shake with plenty of ice that gives it that gorgeous, frothy foam on top.
Equipment
- Cocktail shaker - Boston shaker or cobbler shaker both work
- Espresso Machine - Or strong moka pot
- Hawthorne strainer
- Fine-mesh strainer - For a super smooth pour
- Coupe glass - Or martini glass
- Jigger - Or measuring tool
- Ice - Large, hard ice cubes work best
Ingredients
- 2 oz vodka - 60ml, high-quality
- 1 oz coffee liqueur - 30ml, Kahlúa recommended
- 1 oz espresso - 30ml, freshly brewed and cooled
- 0.5 oz simple syrup - 15ml, adjust to taste
- Ice - For shaking
- 3 coffee beans - For garnish
Instructions
- Brew espresso and let it cool at room temperature for 10 minutes (or 5 minutes in the refrigerator). Do not use hot espresso in the shaker or it will over-dilute the drink.
- Chill your coupe or martini glass in the freezer for 5-10 minutes, or fill with ice water while you prepare the cocktail.
- Fill cocktail shaker two-thirds full with fresh ice, using large cubes if available to minimize dilution.
- Add vodka, Kahlúa, cooled espresso, and simple syrup to the shaker. Use a jigger for accurate measurements.
- Shake vigorously for 15-20 seconds — longer than most cocktails — to create the signature thick foam. The shaker should become very cold in your hands.
- Double strain into the chilled glass using both a Hawthorne strainer and fine mesh strainer to remove ice chips for a silky-smooth texture.
- Garnish with 3 coffee beans placed on top of the foam and serve immediately while the foam is at its best.
Notes
- Use fresh espresso, not cold brew or drip coffee — the crema and oils in espresso are what create the signature foam.
- Cool your espresso before shaking; hot liquid causes excess dilution and can affect the shake.
- Shake longer than you think you need to — most people under-shake and wonder why there's no foam.
- Use a smooth, clean vodka like Grey Goose, Belvedere, Ketel One, or Tito's to let the coffee flavor shine.
- Chill everything you can — glass, espresso, and plenty of ice in the shaker all contribute to a better cocktail.
- Serve immediately after shaking — the foam dissipates quickly, so have your glass ready before you shake.
- For a Vanilla Espresso Martini, add a splash of vanilla vodka or ½ teaspoon of vanilla extract to the shaker.
- For a Salted Caramel version, substitute simple syrup with caramel syrup and add a pinch of fleur de sel.
- Make a batch up to 24 hours ahead by combining vodka, Kahlúa, cooled espresso, and simple syrup in a sealed pitcher; shake with fresh ice to order.
- Homemade simple syrup keeps in the refrigerator in a sealed jar for up to 2 weeks.