It’s the drink on everyone’s lips again, a comeback story in a chilled glass. The espresso martini, once a 90s punchline, is now a modern classic. It’s a drink that had to be laughed out of the room before it could be welcomed back with open arms. And wow, is it ever back.
This isn’t about sugary nostalgia or clunky cocktail shakers. It’s about the perfect meeting of two revolutions. The third-wave coffee movement gave us nuanced, high-quality beans. The craft cocktail renaissance brought us precision and fresh ingredients. The modern espresso martini sits right at that delicious intersection.
It’s a cocktail of balance. It should be bold with coffee flavor, smoothly spirited, just sweet enough, and crowned with that iconic, silky foam. Getting there at home can be tricky, but it’s absolutely worth the effort. Let’s talk about how to make one that’s truly great.
What Makes a Great One, Anyway?
First things first, let’s clear this up. An espresso martini is not a martini. It’s shaken, not stirred, and contains no gin or vermouth. The name really just comes from the glass it’s served in. So we can let that old debate go.
The real goal is flavor and texture. In my mind, the perfect version highlights the espresso. The coffee should be robust and present, not weak or washed out. The vodka provides a clean zip, but it shouldn’t taste like you’re taking a shot.
The sweetness should be a supporting act, there to tame the bitterness without making the drink cloying. And then there’s the foam. That luxurious, creamy foam on top is non-negotiable. It’s like the steamed milk on a perfect cappuccino, and it’s a sign you’ve done things right.
Ingredients Needed for the Recipe
You only need a few key components. The magic is in their quality and how you combine them.
- Vodka (1.5 ounces): Use a good, neutral vodka. Its job is to provide alcohol backbone without adding its own flavor, letting the coffee shine.
- Fresh Espresso (1 ounce): This is the star. A freshly pulled shot is ideal, providing the deepest flavor and best foam. I’ll get into alternatives in a moment.
- Coffee Liqueur (1 ounce): This doubles down on coffee flavor and adds rounding sweetness. I prefer a less sweet, more coffee-forward brand for a more balanced drink.
- A Tiny Pinch of Salt: This is my secret weapon. It doesn’t make the drink taste salty, it just makes all the other flavors pop and prevents any cloying sweetness.
- Ice: For shaking. Good, hard, cold ice is crucial for proper chilling and dilution.
- Garnish (3 espresso beans): The traditional finish. They look classic and offer a nice aromatic hint when you take your first sip.
How to make Espresso Martini?
This process is about more than just mixing. It’s about technique to build that texture. Have your martini glass or coupe ready and chilled before you start.
Step 1 – Chill and Combine
If you can, keep your vodka and even your coffee liqueur in the freezer beforehand. A very cold start is your friend. Into your cocktail shaker, pour the chilled vodka, coffee liqueur, and your freshly brewed espresso. Add that tiny pinch of salt.
The freshness of the espresso is critical here. A shot that’s been sitting for an hour has lost the gases and compounds that help create foam. Brew it right before you shake.
Step 2 – Shake With Conviction
Fill the shaker with good, solid ice, seal it tightly, and shake. Shake harder and longer than you think you need to. You’re not just chilling the liquid, you’re aerating it.
Aim to shake until the metal shaker is so cold it’s frosting over and starting to hurt your hands. That extra time builds incredible foam without overdiluting, because the rate of ice melt slows way down as everything chills.
Step 3 – Strain and Garnish
Strain the drink immediately into your chilled glass. You’ll see that beautiful, dark liquid with a thick layer of creamy tan foam on top. Gently place three espresso beans on the foam as a garnish.
Serve it right away. This is a drink that waits for no one. The foam will eventually settle, so enjoy it at its peak, when it’s icy cold and beautifully layered.
Why This Method Works So Well
You might see recipes that include simple syrup. I deliberately left it out. By using a full ounce of a quality coffee liqueur, you get enough sweetness to balance the drink without needing added sugar syrup.
This approach gives you a more coffee-forward flavor. It controls the sweetness and lets the true character of your espresso come through. That pinch of salt might seem odd, but it’s a game-changer. It lifts the entire flavor profile.
The vigorous shaking with very cold ingredients is the final key. It incorporates tiny air bubbles and creates that luxurious, silky mouthfeel everyone loves. It transforms the drink from just coffee and vodka into a cohesive, elegant cocktail.
Tips
A few extra thoughts from my own trial and error. These small steps make a big difference.
- If using moka pot coffee, let it cool for just a minute after brewing. Pouring boiling liquid straight in will melt too much ice too fast.
- Experiment with coffee liqueurs. Some are syrupy and sweet, others are dry and bitter. Find one that matches the coffee profile you enjoy.
- No cocktail shaker? A tightly sealed mason jar works in a pinch. Just make sure the lid is on securely before you shake with all your might.
- For a next-level touch, try a single drop of vanilla extract in the shaker. It complements the coffee notes beautifully without being identifiable.
- Always taste your espresso first. If it’s overly bitter, your cocktail will be too. A good shot should be balanced and enjoyable on its own.
Serving and Enjoying
This is not a cocktail for a slow, all-evening sip. It’s best enjoyed fresh and cold, as a delightful after-dinner drink or the perfect start to a lively night out. The caffeine and alcohol combination is real, so pace yourself.
It’s a social drink, fun to make for and with friends. Setting up a little station with chilled glasses and a shaker lets everyone be part of the process. The ritual is half the fun.
Most importantly, make it your own. Adjust the ratios slightly if you like it sweeter or stronger. Try a dash of a coffee bean-infused vodka. The recipe is a fantastic blueprint, but your personal preference is the final guide. Now, go shake up something wonderful.
Espresso Martini Recipe
Description
A bold, caffeinated cocktail that blends rich espresso with smooth vodka and coffee liqueur. Perfect for dessert or a late-night pick-me-up, this drink delivers a silky texture and a frothy top when shaken properly.
ingredients
Instructions
-
Chill all ingredients (except hot espresso) in advance. If using espresso, brew it fresh just before mixing.
-
In a cocktail shaker, combine vodka, espresso (or coffee alternative), coffee liqueur, and a tiny pinch of salt.
-
Add ice to the shaker and shake vigorously for 15–20 seconds until the outside of the shaker is frosty and your hands feel cold.
-
Double-strain into a chilled martini glass or coupe to ensure a smooth texture.
-
Garnish with three coffee beans floated on the foam (traditional ‘three-bean’ garnish).
-
Serve immediately.
Nutrition Facts
Servings 1
Serving Size 1 cocktail (approx. 120 ml)
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Sodium 5mg1%
- Potassium 40mg2%
- Total Carbohydrate 29g10%
- Sugars 28g
- Calcium 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Espresso alternatives: Moka pot coffee (use 1.5 fl oz) or cold brew concentrate (1.5 fl oz) can replace espresso if needed, though foam quality may vary.
- For better foam: Use freshly pulled espresso and shake hard and long—foam relies on crema and vigorous agitation.
- Sugar-free option: Use a sugar-free coffee liqueur like Mr. Black or a homemade keto version to reduce carbs significantly.
Frequently Asked Questions
Can I make this without an espresso machine?
Yes! Strong Moka pot coffee or cold brew concentrate work well, though the foam may be less robust due to lower oil content and lack of crema.
Is there a low-carb or keto-friendly version?
Absolutely. Swap regular coffee liqueur for a sugar-free or low-carb alternative like Mr. Black or a homemade keto coffee syrup. This can reduce carbs from ~29g to under 5g per serving.