📝 About This Recipe
Born in the neon-lit bars of 1980s London, the Espresso Martini is the sophisticated bridge between the coffee house and the cocktail lounge. This recipe balances the bold, chocolatey notes of dark roast espresso with the silky sweetness of premium coffee liqueur and a clean vodka finish. What sets this version apart is the signature thick, velvety crema foam that sits atop the glass like a cloud, making it the perfect liquid dessert or high-energy nightcap.
🥗 Ingredients
The Coffee Base
- 2 ounces Freshly Brewed Espresso (Strong dark roast, freshly pulled and slightly cooled)
- 1 ounce Coffee Liqueur (Preferably Mr Black or Kahlúa)
The Spirit & Sweetener
- 2 ounces Premium Vodka (Wheat-based vodka like Grey Goose or Ketel One works best)
- 1/4 ounce Simple Syrup (1:1 ratio of sugar to water; adjust to taste)
- 1 pinch Sea Salt (A tiny pinch to brighten the coffee notes)
The Chill & Garnish
- 1 cup Large Ice Cubes (Fresh, clear ice for maximum aeration)
- 3 pieces Whole Coffee Beans (Representing health, wealth, and happiness)
- 1 small block Dark Chocolate (For optional micro-shaving over the foam)
👨🍳 Instructions
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1
Place your coupe or martini glass in the freezer for at least 10 minutes prior to starting; a bone-chilling glass is essential for the perfect mouthfeel.
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2
Brew a double shot of high-quality espresso. If you don't have an espresso machine, use a moka pot or very strong cold brew concentrate.
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3
Pour the hot espresso into a small metal tin or ramekin and place it in the fridge for 2-3 minutes to take the edge off the heat without losing the oils.
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4
Measure exactly 2 ounces of premium vodka and pour it into the small half of your cocktail shaker.
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5
Add 1 ounce of coffee liqueur and 1/4 ounce of simple syrup to the vodka. If you prefer a drier cocktail, you can omit the simple syrup.
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6
Add the slightly cooled espresso to the shaker. Do not use lukewarm or old coffee, as the crema will not form properly.
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7
Drop in a tiny pinch of sea salt. This acts as a flavor enhancer, cutting the bitterness of the coffee and making the chocolate notes pop.
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8
Fill the shaker to the brim with large, solid ice cubes. The more ice you use, the less dilution you get and the more aeration you create.
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9
Seal the shaker tightly and shake vigorously for 15-20 seconds. You want to shake with enough force to 'wake the drink up,' creating that iconic frothy foam.
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10
Continue shaking until the outside of the metal tin feels painfully cold to the touch and develops a frost layer.
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11
Remove your glass from the freezer. Using a Hawthorne strainer and a fine-mesh tea strainer (double-straining), pour the drink into the glass.
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12
Wait a few seconds for the foam to settle into a thick, creamy layer on top of the dark liquid.
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13
Gently place three coffee beans in a triangular pattern on top of the foam. They should float effortlessly on the surface.
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14
Optional: Using a microplane, grate a tiny dusting of dark chocolate over one side of the foam for an extra aromatic touch.
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15
Serve immediately while the contrast between the cold spirit and the silky foam is at its peak.
💡 Chef's Tips
Always use fresh espresso; the oils in fresh coffee are what create the signature foam. If you don't have simple syrup, agave nectar is an excellent 1:1 substitute that adds a nice viscosity. Never use crushed ice, as it will over-dilute the drink and make it watery rather than creamy. To get the best foam, ensure your shaker is at least two-thirds full of ice to maximize the air bubbles. If using a moka pot, let the coffee sit for a minute to settle before pouring to avoid sediment in your cocktail.
🍽️ Serving Suggestions
Pair with a warm molten chocolate lava cake for the ultimate dessert experience. Serve alongside a plate of salty parmesan crisps to contrast the sweetness of the liqueur. Enjoy as a 'pick-me-up' after a heavy Italian dinner of lasagna or osso buco. Accompany with a side of hazelnut biscotti for dipping into the foam. Pairs beautifully with a small bowl of chili-dusted almonds for a spicy-sweet snack combination.