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No. 0504 British Free recipe

Frothy Espresso Martini

Hot espresso shaken hard with vodka and coffee liqueur until it sets into a dark, silky cocktail under a thick ivory foam. It is bittersweet, bold and a little decadent, perfect as an after-dinner pick-me-up. Three coffee beans floating on top are the traditional finish.

4.5 from 1,304 cooks

Espresso martini in a coupe with thick creamy foam and three coffee beans
Photo: Tim Durand on Pexels
Prep
5 min
Cook
2 min
Total
7 min
Serves
1
Level
Medium
Jump to method

Method 6 steps

  1. Chill a coupe glass in the freezer for 10 minutes.

  2. Pull a fresh shot of espresso; using it hot gives the most generous foam.

  3. Add the vodka, coffee liqueur, simple syrup and espresso to a shaker, then fill it with ice.

  4. Seal and shake as hard as you can for 15 to 20 seconds, until you hear the ice turn slushy and the tin is painfully cold.

  5. Double strain into the chilled coupe, pouring in one steady stream so a thick layer of foam settles on top.

  6. Wait 20 seconds for the foam to firm up, then gently set the three coffee beans in the center.

Tap a step to mark it done.

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