Espresso Martini

The Espresso Martini is one of my most favourite coffee cocktail crowd pleaser of all time.

Source: The recipe is a riff on an existing recipe with different ingredients.

ingredients

  • 40 ml
    HYGGE vodka (Vodka)
  • 10 ml
    Giffard Vanille de Madagascar (Liqueurs)
  • 20 ml
    Mr. S. Presso Black Coffee (Liqueurs)
  • 40 ml
    espresso freshly brewed (espresso)
how to mix:
Combine all ingredients together, shake well and strain into the chilled coupette.
garnish:
3x coffee beans
Drop the garnish into the drink.
a cartoon style of the espresso martini in the background is a jungle with a lot of green color
Image: supermachine.art
Timo Wessels
Rights: Creator and Rights Holder
Copyright: Copyright

beverage details

featured

bar technique:
Hot Brew, Shake, Strain
equipment:
espresso machine, hawthorne strainer, tin tin shaker
glassware:
Coupette
garnish:
coffee beans

characteristics

variation:
Espresso Martini
style:
Aperitivo, Bittersweet, Coffee
occasion:
After-Dinner Delights, Autumn, Brunch
Color:

aroma chart

  • Alc. Strength
  • Sour
  • Bitter
  • Sweetness
aroma:
Biscuit, Coffee, Vanilla
texture:
full bodied

detailed mixing instructions

  1. Prepare your bottle setup.
  2. Prepare your garnish.
  3. Prepare your Mise en Place.
  4. Brew the espresso.
  5. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  6. Pour all ingredients into the shaker.
  7. Add ice cubes into the shaker
  8. Shake for about 30 seconds.
  9. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  10. Stir and strain into the chilled coupe glass.
  11. Add your garnish.
  12. Clean up your working station.

mixing tips

ice

  • Use more ice cubes for hot liquids

mise en place

  • Keep all equipment and ingredients within range.

editor recipe notes

What to say about the Espresso Martini? Well, in the end, it is a straightforward recipe. But it’s sometimes really tricky to get the proper foam and taste. Every single shot of Espresso tastes different. So you can at least use good vodka, a good coffee liqueur that is not too sweet on the palate, same for the vanilla liqueur. I like to prebatch the Vodka, coffee, and Vanilla Liqueur and keep it chilled in a bottle. That works well because the Espresso is hot. I first pour the premix into the shaker, add the Espresso, and then the ice. Quickly close the shaker and shake well for about 30 seconds. My thoughts are always… “please look nice,” and I am always happy if it works well.

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