Espresso Martini
Shaken, not subtle
The short version
Make a shot of espresso, let it cool a bit, throw it in a shaker with vodka and coffee liqueur, shake it really hard with ice, and strain it into a fancy glass. The foam on top is the whole point.
Our take leans heavier on the espresso and lighter on the sweet. We want you to actually taste the coffee. Use a freshly pulled shot — not drip, not cold brew — the crema matters here. Shake for at least 15 seconds to get that frothy top.
The Numbers
Espresso
1 fresh shot (30ml)
Vodka
1.5 oz
Coffee Liqueur
0.75 oz
Simple Syrup
0.25 oz (optional)
Ice
Handful for shaking
Shake Time
15–20 seconds
What You Need
Step by Step
Pull espresso
30sPull a fresh double shot of espresso. Let it cool for about 30 seconds — you want it warm, not hot.
Combine ingredients
Add espresso, vodka, coffee liqueur, and simple syrup (if using) to a cocktail shaker.
Add ice and shake hard
15–20sFill the shaker with ice and shake vigorously for 15–20 seconds. You want a solid froth — don't half-ass this.
Double strain and serve
Fine-strain into a chilled coupe glass. Garnish with three coffee beans if you're feeling classic.
Pro Tips
Freshly pulled espresso is non-negotiable — the crema creates the foam.
Chill your glass in the freezer for 10 minutes beforehand.
If you don't have coffee liqueur, a splash of cold brew concentrate + extra simple syrup works in a pinch.
Shake hard enough that your arm gets tired. That's how you know it's right.
Brew Log
Heads up — A full brew tracking app is in the works. Save brews, compare batches, and watch your technique sharpen over time. Until then, jot your notes below and copy or print the summary.
Brew Variables
Tasting Notes
Brew Summary
Espresso Martini — Brew Log Date: 2026-03-26 Dose: g | Water: g | Ratio: — Grind: | Temp: | Time: Tasting: Aroma: — Acidity: — Sweetness: — Body: — Finish: — Overall: —
Espresso Martini — Brew Log
Date: ____________________
Brew Variables
Tasting Notes
Record your brew — ¿Por Qué No?
The Nerdy Stuff
You don't need to know any of this to make great coffee. But you're here, so let's get into it.
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