Espresso Martini
Rich, velvety espresso martini with fresh espresso, vodka, and coffee liqueur. Perfectly balanced between sweet, bitter, and boozy with a luxurious foam top.
Ingredients
- Vodka: 45 ml (1.5 oz)
- Coffee liqueur (Kahlúa or Mr. Black): 30 ml (1 oz)
- Fresh espresso (cooled slightly): 30 ml (1 oz)
- Simple syrup: 10 ml (1/3 oz)
Garnish
Three coffee beans on the foam
Instructions
- 1
Pull a fresh shot of espresso and let it cool for 2-3 minutes (still warm is fine).
- 2
Add vodka, coffee liqueur, espresso, and simple syrup to a cocktail shaker with ice.
- 3
Shake hard for 15-20 seconds until well-chilled and frothy.
- 4
Double strain into a chilled coupe or martini glass.
- 5
The foam should settle on top within a few seconds.
Notes
Fresh espresso is essential - instant coffee or cold brew won't create the signature foam. The foam comes from the oils in fresh espresso being emulsified by vigorous shaking. Shake hard and shake long. Mr. Black coffee liqueur is less sweet than Kahlúa and makes a more sophisticated drink.
The Foam
Fresh espresso is non-negotiable. The foam comes from espresso oils being emulsified when you shake. Instant coffee or cold brew won’t create the foam. The oils dissipate quickly, so pull the espresso fresh.
Shake hard for 15-20 seconds. This isn’t a gentle shake. You’re emulsifying oils.
Coffee Liqueur
Kahlúa is sweeter, vanilla-forward, classic. Mr. Black is less sweet, more coffee-forward, modern. Both work. Adjust simple syrup based on which you use.
Mr. Black makes a better drink if you can get it.
The Build
Pull espresso, let it cool 2-3 minutes. Still warm is fine.
Shake with vodka, coffee liqueur, simple syrup, ice. Shake hard.
Double strain into chilled coupe. Keeps ice chips out.
Serve immediately. The foam is best in the first few minutes.
When to Make It
After dinner or late night. Caffeine + alcohol is energizing. Dessert in a glass.