Espresso martini
Vodka, coffee liqueur and fresh espresso shaken hard over ice until a thick, creamy foam forms, finished with three coffee beans.
- Prep
- 5 min
- Cook
- 2 min
- Serves
- 2
- Per serve
- 220 kcal
Ingredients
Method
Put two coupe or martini glasses in the freezer to chill.
Brew the espresso (or moka pot or instant espresso) and let it sit for a minute so it isn't scalding.
Fill a cocktail shaker (or a large jar with a tight lid) with ice. Pour in the espresso and stir for about 10 seconds until it's cold; never seal and shake hot liquid. Then add the vodka, coffee liqueur and simple syrup if using.
Seal and shake as hard as you can until the shaker is frosty cold on the outside. The hard shake is what whips the coffee oils into foam.
Strain through a fine sieve into the chilled glasses so the foam settles into a thick, creamy, tan layer. Float three coffee beans on each and serve right away.
Tips
- Fresh espresso gives the best foam because of its crema. Day-old coffee shakes up thin.
- Non-alcoholic version: shake 60 ml espresso with 90 ml cold brew concentrate and 2 tbsp simple syrup or maple syrup plus a tiny pinch of salt. It foams just like the real thing.
- Strong drink: each one is roughly one and a half standard drinks, so pace yourself.
