drink · Drink
How to Make an Espresso Martini
An espresso martini combines freshly brewed espresso, vodka, and coffee liqueur in a cocktail shaker with ice. Shake vigorously for 15-20 seconds until the mixture is frothy and well-chilled, then strain into a chilled martini glass. The key is using hot, fresh espresso to create that signature foam layer on top.
- Total time: 10 min
- Hands-on: 10 min
- Serves: 1
- Difficulty: Easy
Ingredients
- 2 oz vodka
- 1 oz coffee liqueur
- 1 double shot espresso
- 3 coffee beans
Step by step
- Brew fresh espresso. Make a double shot of espresso using an espresso machine or stovetop moka pot. The espresso should be hot and freshly brewed. Let it cool for 30 seconds but use while still warm.
- Chill your glass. Place a martini glass or coupe in the freezer for 5 minutes, or fill it with ice water while you prepare the drink.
- Combine ingredients in shaker. Add 2 oz vodka, 1 oz coffee liqueur (like Kahlúa), and the double shot of warm espresso to a cocktail shaker. Fill the shaker with ice cubes.
- Shake vigorously. Shake hard for 15-20 seconds. You want to hear the ice rattling and feel the shaker getting very cold in your hands. This creates the foam.
- Double strain into glass. Empty the ice from your chilled glass. Strain the mixture through a cocktail strainer into the glass, using a fine mesh strainer as well to catch any ice chips.
- Garnish. Float three coffee beans on top of the foam, or skip the garnish entirely. Serve immediately while the foam is still thick.
Tips & troubleshooting
- Use premium vodka - it makes a noticeable difference in smoothness
- The espresso should be warm when you add it to create maximum foam
- Shake longer than you think - 15-20 seconds minimum for proper froth
- Double strain to avoid ice chips in your finished drink
- Serve immediately after making - the foam settles quickly
Variations
- Vanilla Espresso Martini. Add half an ounce of vanilla vodka or a few drops of vanilla extract to the shaker for a sweeter, rounder flavor.
- Salted Caramel Version. Replace coffee liqueur with salted caramel liqueur and add a pinch of sea salt to the rim of the glass.
- Cold Brew Martini. Use 2 oz of concentrated cold brew coffee instead of hot espresso. Add a teaspoon of simple syrup to balance the flavors.
Questions
- Can I use instant coffee instead of espresso?
- Yes, but dissolve 2 teaspoons of instant coffee in 2 tablespoons of hot water. It won't create as much foam, but the flavor will still work.
- What if I don't have coffee liqueur?
- You can make a simple coffee syrup by dissolving equal parts sugar and strong coffee, or use amaretto for a nutty twist instead of coffee liqueur.
- Why isn't my drink foamy?
- The espresso might be too cool, or you're not shaking long enough. Use warm espresso and shake vigorously for at least 15 seconds.
- Can I make this ahead of time?
- No, espresso martinis are best served immediately. The foam disappears quickly and the drink separates when it sits.