Espresso Martini Recipe
Rich, silky and just caffeinated enough. Vodka, coffee liqueur and a shot of fresh espresso, shaken hard for that signature layer of foam.
Ingredients
- 1 1/2 ozVodka
- 1 ozCoffee liqueur
- 1 ozFresh espresso, cooled
- 1/2 ozSimple syrup, optional
Garnish
- 3Coffee beans
Equipment: Cocktail shaker, fine strainer, chilled coupe, espresso maker.
Method
- Brew a shot of espresso and let it cool for a minute.
- Add the vodka, coffee liqueur, espresso and simple syrup to a shaker with ice.
- Shake hard for 15 to 20 seconds to build a thick foam.
- Double-strain into a chilled coupe.
- Float three coffee beans on top and serve.
About the Espresso Martini
The Espresso Martini was invented in 1980s London by bartender Dick Bradsell, reportedly for a customer who wanted something to wake them up and then knock them out. It has been a modern classic ever since.
The magic is in the shake. Shaking fresh espresso hard with ice creates the thick, pale crema that floats on top. Use a freshly pulled, cooled shot for the best flavor and the best foam.
- Fresh espresso is essential; it gives the drink its aroma and foam.
- Shake harder and longer for a thicker, creamier top.
- No espresso machine? Strong cold brew works in a pinch.
- Chill the glass first so the foam sets cleanly.
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