The evenings are getting darker, the candles come out earlier, and every plan feels better with something rich in your glass. This is the season of long dinners and slow conversations, and it’s the season of the espresso martini.
This espresso martini recipe is simple, balanced and impossibly smooth. It has the depth of freshly pulled espresso, a gentle sweetness from coffee liqueur and a velvety foam on top. It takes about five minutes and four ingredients, so it works equally well for a quiet night in or a dinner with friends.
Ingredients needed
- Vodka (40 ml): Choose a smooth, clean vodka. It’s the backbone of the drink, so it’s worth using one you’d happily sip.
- Fresh espresso (30 ml): The most important ingredient. Let it cool for a minute so it doesn’t melt your ice too fast.
- Coffee liqueur (20 ml): Adds sweetness and depth. Kahlúa and Tia Maria are both good choices.
- Simple syrup (10 ml): Rounds everything out. Adjust to taste.
- Three coffee beans: For garnish.
How to make an Espresso Martini
- Pull the espresso and let it cool a minute. Fresh espresso gives the best flavor and the best foam.
- Add all liquids to the shaker, then the ice. Vodka, espresso, coffee liqueur and simple syrup go in first.
- Shake hard for 12 to 15 seconds. Shake until the outside of the shaker is frosted. This is what creates the velvety foam.
- Double strain into a chilled coupe. Pour through your shaker strainer and a fine sieve to catch any ice shards and keep the surface silky.
- Finish with three coffee beans. Place them gently in the center. Three is the classic number, often said to stand for health, wealth and happiness.
Tips for the best Espresso Martini
- Chill your glass. Put the coupe in the freezer while you prepare the drink so it stays cold longer.
- Use fresh espresso. It makes the biggest difference, and it’s where the foam comes from.
- Shake longer than you think. A hard, long shake gives you a thick, stable crema.
- Double strain. It’s the secret to a smooth, bar-quality finish.
- No espresso machine? Use a moka pot or very strong brewed coffee. The foam will be lighter, but the flavor will still be good.
Espresso Martini variations
- Vanilla espresso martini: Swap the simple syrup for vanilla syrup.
- Less sweet: Reduce the simple syrup or leave it out.
- Cold brew espresso martini: Use cold brew concentrate in place of espresso.
- Spiced winter version: Use cinnamon or brown sugar syrup for a cozy seasonal twist.
FAQ
Can I make an espresso martini without an espresso machine?
Yes. Strong moka pot coffee or concentrated cold brew both work well.
Why doesn’t my espresso martini have foam?
Usually the espresso wasn’t fresh or the shake was too short. Shake hard for at least 12 to 15 seconds with plenty of ice.
Why three coffee beans?
It’s a classic garnish tradition. The beans are often said to represent health, wealth and happiness.
Can I make espresso martinis ahead for a party?
You can prep the espresso and measure the ingredients ahead of time, but shake each drink fresh for the best foam.
What kind of glass should I use?
A chilled coupe or martini glass is traditional.
What to serve with an espresso martini?
It’s lovely as an after-dinner drink with chocolate desserts, tiramisu or biscotti, or on its own as a small, elegant pick-me-up.
Espresso Martini
Ingredients
Equipment
Method
- Pull the espresso and let it cool for a minute.
- Add the vodka, espresso, coffee liqueur and simple syrup to a cocktail shaker, then fill with ice.
- Shake hard for 12 to 15 seconds, until the outside of the shaker is frosted.
- Double strain into a chilled coupe glass.
- Garnish with three coffee beans and serve immediately.
Notes
- Chill your coupe in the freezer beforehand for the best result.
- Use freshly pulled espresso for the thickest foam.
- Adjust the simple syrup to taste, using more for sweeter and less for more bittersweet.
- No espresso machine? Use strong moka pot coffee or cold brew concentrate.
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