This espresso martini is a chilled, silky cocktail with a glossy coffee foam and a balanced mix of bold espresso, smooth vodka, and sweet coffee liqueur. The flavour is deep and roasty with just enough sweetness to round everything out, and the texture is creamy on top thanks to a proper shake. It’s an easy, beginner-friendly drink that feels special enough for dinner parties. Total time is about 10 minutes, including chilling the glass and cooling the espresso.
Ingredients
For the espresso base
- 30ml (1 fl oz) freshly brewed espresso (1 shot), cooled for 3 to 5 minutes
- Ice, for shaking
For the cocktail
- 50ml (1 2/3 fl oz) vodka
- 25ml (3/4 fl oz) coffee liqueur (such as Kahlúa)
- 10ml (2 tsp) simple syrup (adjust to taste)
- Pinch of fine salt (optional, helps the coffee flavour pop)
For garnish
- 3 coffee beans
How to Make Espresso Martini
- Prepare the oven: No oven needed for this recipe. Instead, chill your martini glass in the freezer for 5 to 10 minutes so the drink stays icy cold and the foam sits neatly on top.
- Baking: This is your “heat step.” Pull 1 fresh shot of espresso (about 30ml), then let it cool for a few minutes. Using espresso that’s piping hot will melt the ice too fast and thin the cocktail.
- Mixing: Fill a cocktail shaker about halfway with ice. Add the cooled espresso, vodka, coffee liqueur, simple syrup, and a tiny pinch of salt if using.
- Cooling: Shake hard for 15 to 20 seconds. You’re not just chilling the drink, you’re building that signature creamy coffee foam. The shaker should feel very cold in your hands.
- Assembling: Double strain into your chilled martini glass (pour through the shaker strainer and a fine mesh strainer). Garnish with 3 coffee beans and serve straight away while the foam is thick and glossy.
Tips for the Best Espresso Martini
Why is my espresso martini not foamy?
Foam comes from a strong shake and fresh espresso (or strong coffee) that still has some natural oils. Shake longer, use plenty of ice, and avoid weak, watery coffee. If your coffee is very cold and flat, the foam can be thinner, so chilling the espresso briefly rather than refrigerating it for hours often helps.
How do I stop it tasting watery?
Watery espresso martinis usually come from espresso that’s too hot (melts ice fast) or shaking too long with small, already-melting ice. Cool the espresso for a few minutes first, and use fresh, solid ice cubes.
How can I make it less sweet (or sweeter)?
For less sweetness, reduce the simple syrup or skip it entirely, especially if your coffee liqueur is on the sweet side. For a sweeter drink, add an extra 5ml (1 tsp) syrup, shake again, and taste.
What vodka works best?
A smooth, neutral vodka lets the espresso shine. You do not need anything fancy, but avoid strongly flavoured vodkas unless you want a twist (vanilla vodka can be lovely with coffee).
Can I make this without a cocktail shaker?
You can use a large jar with a tight lid in a pinch, but a shaker is easier and safer. The key is a vigorous shake to build foam, so choose something sturdy and leak-proof.
Serving Suggestions
- Serve alongside tiramisu, chocolate mousse, or biscotti.
- Pair with salty snacks like toasted nuts or parmesan crisps to balance the sweetness.
- Make a mini “espresso martini flight” with classic, vanilla, and salted caramel versions.
Storage
Room temperature
Not recommended. This cocktail is best served ice-cold, and coffee flavours taste flat and harsh once warm.
Refrigerator
You can pre-batch the vodka, coffee liqueur, and simple syrup in a sealed bottle and refrigerate for up to 3 days. For the best foam, add freshly brewed espresso (cooled for a few minutes) right before shaking and serving. Once shaken, serve immediately because the foam will start to fade within minutes.
Freezing
Freezing isn’t ideal for a finished espresso martini because the texture changes and the foam won’t hold. If you want it extra cold, chill your glass and place the mixed (unshaken) ingredients in the freezer for 15 minutes, then shake with ice and serve.
Nutrition
- Calories: 220 kcal
- Carbohydrates: 13 g
- Protein: 1 g
- Fat: 0 g
- Saturated fat: 0 g
- Sodium: 15 mg
Disclaimer: Nutrition values are estimates and will vary depending on the brands used and how much syrup you add.
FAQs
Can I make an espresso martini without coffee liqueur?
Yes. Replace the coffee liqueur with 20ml simple syrup plus 5ml (1 tsp) coffee extract, or use a coffee syrup you like. The flavour will be less complex than a classic version, but it still works well.
How do I make an espresso martini less sweet?
Skip the simple syrup and use a slightly larger espresso shot (up to 40ml) for a more bitter, coffee-forward drink. You can also choose a less-sweet coffee liqueur if available.
Can I use cold brew instead of espresso?
Yes. Use 30ml cold brew concentrate (not ready-to-drink cold brew) for a similar strength. The foam may be a little lighter than with fresh espresso, so shake hard and strain into a well-chilled glass.
Why do you double strain an espresso martini?
Double straining catches tiny ice shards so the drink stays smooth and the foam looks clean and velvety on top. It also helps the cocktail stay cold without extra dilution.
How much caffeine is in an espresso martini?
It depends on your espresso and how it’s pulled, but a single shot typically contains around 60–80mg caffeine. If you’re sensitive to caffeine, use decaf espresso.
Can I batch espresso martinis for a party?
You can batch the spirits and syrup ahead, then brew and cool espresso close to serving time. Shake each drink with ice to create foam, or shake a larger batch in two rounds so the shaker isn’t overcrowded.
