Espresso Martini Recipe
Make a smooth, frothy Espresso Martini at home in just 12 minutes. Easy recipe with step-by-step tips for the perfect foam every time.
Equipment
- Cocktail shaker
- Fine mesh cocktail strainer
- Martini glass or coupe glass
- Espresso machine, Moka pot, or AeroPress
- Measuring jigger
- Bar spoon
- Ice cube tray
- Coffee grinder
Ingredients
Main Cocktail
- 50 ml — Premium vodka Grey Goose or Ketel One recommended
- 30 ml — Fresh espresso brewed hot (1 double shot)
- 25 ml — Kahlúa or Mr. Black coffee liqueur
- 10 ml — Simple syrup adjust to taste
- 1 handful — Large ice cubes for shaking only, NOT for the glass
Garnish
- 3 whole coffee beans
Optional Add-ins
- 1 pinch — Sea salt enhances coffee flavor
- ½ tsp — Vanilla extract
- 2 dashes — Chocolate bitters
- 1 tsp — Cocoa powder for dusting on top
Instructions
- Chill the glass Place your martini or coupe glass in the freezer for 10 minutes before making the cocktail. If short on time, fill the glass with ice and cold water and discard just before pouring. A chilled glass keeps the foam beautiful and the drink colder for longer.
- Brew the espresso Brew one fresh double shot of espresso (30 ml). Use freshly ground medium-dark roast beans for maximum foam. Let it sit for 30–60 seconds only it must be hot, not cold. Fresh, hot espresso is the entire secret to the signature foam on top.
- Fill the shaker with ice Add a generous handful of large ice cubes to your cocktail shaker. More ice = better chill = smoother cocktail. Never use crushed ice it over-dilutes the drink.
- Add all ingredients Pour into the shaker in this order 50 ml vodka first, then 30 ml fresh hot espresso, then 25 ml Kahlúa or coffee liqueur, then 10 ml simple syrup. Add any optional extras like vanilla extract, salt, or bitters at this stage as well.
- Shake hard for 15–20 seconds Seal the shaker tightly and shake vigorously for a full 15–20 seconds. Use full-arm movements, not just your wrists. The shaker should feel painfully cold in your hands by the end. This aggressive shaking is what creates the iconic foam do not stop early.
- Double strain into the glass Hold a fine mesh strainer over the chilled glass and strain through both the built-in shaker strainer and the fine mesh strainer together. Pour slowly at first, then faster. The foam will rise naturally to the top. Make sure to pour every last drop from the shaker.
- Garnish and serve immediately Place 3 whole coffee beans in a small triangle at the center of the foam. In Italian tradition, the 3 beans represent health, wealth, and love. Optionally dust lightly with cocoa powder before placing the beans. Serve immediately do not add ice to the glass.
Notes
- Foam secret: The foam comes entirely from fresh, hot espresso + aggressive shaking. Never use cold or stale espresso it will simply not foam no matter how hard you shake.
- Vodka tip: Store your vodka in the freezer. Ice-cold vodka chills and shakes more efficiently, giving a smoother final result.
- Adjusting sweetness: Taste your Kahlúa before mixing. If it is already very sweet, skip the simple syrup. If your espresso is extra bitter, add up to 15 ml of syrup.
- Shaking time matters: Most people shake for 5–8 seconds. You need 15–20 seconds minimum. Set a phone timer if needed. The extra shaking time makes a huge difference to the foam thickness.
- No espresso machine? Use a Moka pot or AeroPress set to the most concentrated setting. Cold brew concentrate also works but will produce less foam.
- Batch for parties: Pre-measure all spirits into a jug. Keep freshly brewed espresso hot in a Thermos. Shake each individual drink fresh per glass the shaking must be done per serving for the foam to form properly.
- Non-alcoholic version: Use Lyre's non-alcoholic vodka + Lyre's Coffee Originale (non-alcoholic coffee liqueur). Increase the simple syrup slightly to compensate. The espresso foam still forms beautifully.