If you’ve ever wanted to impress your friends with a fancy-looking drink that doesn’t actually take a degree in mixology, let me tell you about the Espresso Martini. The first time I tried making this was, oddly enough, after a dinner party where someone (not naming names, but it was my cousin) suggested we needed something to keep the evening going. Well, the only coffee left was that packet from the back of the cupboard, and—long story short—we all stayed up way too late and debated whether espresso counts as dessert (it does, for the record). The clean-up was, let’s just say, a bit more enthusiastic than usual. Anyway, here’s how I’ve been making them ever since. And yes, I’ve learned a thing or two about not overfilling the shaker—you only make that mess once, believe me.
Why I Keep Coming Back to This Recipe
I make this when I want to feel like I’m in a posh cocktail bar but, you know, I’m really just in my kitchen in slippers. My friends (and the occasional nosy neighbor) seem to love it because it’s got that perfect mix of rich coffee and a little boozy kick. Plus, it looks way fancier than it is—seriously, people will think you went to bartending school. Oh, and if you’ve ever had one that tasted kind of bitter or watery, I promise this one’s smoother (after a few tries, I stopped adding too much ice—I mean, it’s a cocktail, not a snow cone!)
What You’ll Need (and What I Sometimes Swap In)
- 2 oz (about 60ml) vodka (Any vodka honestly works, but I grab whatever’s on offer at the shop. My grandmother swears by Smirnoff, though…)
- 1 oz (30ml) fresh espresso (Or, if I’m feeling lazy, strong instant coffee—don’t tell the coffee snobs. Use whatever you can make quickly. Cold brew works too!)
- 0.75 oz (22ml) coffee liqueur (Kahlúa is the classic, but I’ve tried Tia Maria and it’s fine. Once tried a homemade coffee liqueur—wasn’t worth the effort.)
- 0.5 oz (15ml) simple syrup (I sometimes skip this, especially if the liqueur is on the sweet side. Or swap for a sugar cube if that’s what’s handy.)
- Ice, handful (Don’t skimp! The colder, the better. I’ve even used frozen grapes once when I ran out—odd but okay.)
- 3 coffee beans (For garnish—looks fancy, but you can skip if you’re not fussed.)
How I Throw It All Together
- First, brew your espresso. Or, you know, just make some very strong coffee—no judgment. Let it cool a bit; if you pour it in hot, you’ll melt the ice too fast.
- Fill a cocktail shaker with a generous handful of ice. (This is where I usually sneak a little taste of the espresso. Quality control, right?)
- Pour in the vodka, espresso, coffee liqueur, and simple syrup. If you’re skipping the syrup, just embrace the bitterness—it’s a grown-up drink after all.
- Now, shake like you mean it. Seriously, give it some welly for at least 20 seconds. This is not the time for dainty wrist action. Don’t worry if it sounds like something’s about to break—that’s just the ice doing its job.
- Strain into a chilled martini glass (or any glass that makes you feel fancy. I’ve used a jam jar before—don’t judge). Aim for that creamy, foamy top. If it doesn’t look perfect, who cares?
- Garnish with 3 coffee beans. Or none. Or a chocolate button—I won’t tell anyone.
Notes from My Many Attempts
- If your foam isn’t foamy enough, it’s probably because the coffee wasn’t fresh or you didn’t shake long enough. Actually, I find it works better if the coffee is just slightly warm when shaking—not piping hot, not cold.
- I used to add more syrup, but then it got sickly sweet. Less is more (unless you really have a sweet tooth!)
- Using good ice really makes a difference. I once used those weird tiny ice cubes from a bag and my drink went watery so fast.
Things I’ve Tried That Worked (and Didn’t)
- Tried swapping vodka for dark rum once—that was a surprisingly nice twist. Bit more caramel-y.
- I heard about adding a splash of vanilla extract. Tried it, but, honestly, it just tasted like coffee cake. Not my thing.
- Once mixed in a bit of hazelnut syrup (the kind you get at coffee shops). That was ace, especially for dessert. But don’t overdo it or it turns nutty real quick.
- Oh, I tried making it with decaf once. All I’ll say is: if you’re hoping to stay awake, don’t bother.
Equipment (But Don’t Panic If You Don’t Have It)
- Cocktail shaker (or, in a pinch, a mason jar with a tight lid—been there, done that)
- Martini glass (wine glass or tumbler is fine if you’re not precious)
- Espresso machine, cafetière, or even a stovetop Moka pot (or just a kettle and instant coffee—no shame)
- Strainer (or do what I did once and use a tea strainer—it’s fiddly but it works)
How Long Does It Keep, Really?
Technically, you could keep this in the fridge for a day (just give it a shake again before serving), but honestly, in my house it never lasts more than half an hour. If you do store it, the foam will disappear, and you’ll probably want to top it up with a fresh shot of espresso when you’re ready to drink.
Ways I Like to Serve It (And a Family Quirk)
I usually serve these after dinner, especially when everyone’s too full for proper dessert but still wants a little treat. My sister likes hers with a tiny biscotti on the side (she claims this is how they do it in Italy; I’ve never been, so I just nod and go along with it). Sometimes I’ll pop a square of dark chocolate on the saucer too. Up to you!
What I’ve Learned Not to Rush
- I tried to skip the chilling step for the glass once—regretted it. The drink just didn’t feel right. So, pop your glass in the freezer first if you can.
- Don’t use hot coffee unless you like a lukewarm martini. Trust me, not my finest hour.
- If you think you can get away with a half-hearted shake, you’ll end up with a sad, flat drink. Put those arms into it!
Questions I Actually Get (and My Honest Answers)
- Can I use instant coffee? Yep—you can. It won’t be exactly the same, but it’s close enough if you’re in a pinch (or just can’t be bothered with the machine late at night).
- How do you get that foam on top? It’s all in the shake, mate. Really go for it, and make sure your coffee is fresh-ish. If it flops, who cares? Still tastes good.
- What if I don’t have a shaker? No worries. Like I mentioned, a jar with a lid works fine. Once, I even used a protein shake bottle (don’t recommend it, but desperate times…)
- Do I need to buy expensive vodka? Absolutely not. Half the time I can’t taste the difference—save your pennies for decent coffee instead. Or, see what Liquor.com says about vodka picks if you’re curious.
- Isn’t it a bit strong? Well, yeah, it packs a punch. But I think that’s the point! Sip it slow and you’ll be just fine.
By the way, if you want to dig into the origins of this classy drink, BBC Good Food does a nice little history segment. I might have read it while waiting for the espresso to brew, just saying.
And if you’re out of coffee, or just fancy something a bit different, try swapping the espresso for cold-brew tea. It’s… well, interesting. I’ll leave it at that. Happy shaking!
Ingredients
- 2 oz vodka
- 1 oz coffee liqueur (such as Kahlúa)
- 1 oz freshly brewed espresso, cooled
- 0.5 oz simple syrup
- Ice cubes
- 3 coffee beans, for garnish
- Optional: pinch of cocoa powder for garnish
Instructions
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1Brew a shot of espresso and allow it to cool slightly.
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2Fill a cocktail shaker with ice cubes.
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3Add vodka, coffee liqueur, cooled espresso, and simple syrup to the shaker.
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4Shake vigorously for about 15-20 seconds until well chilled and frothy.
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5Strain the mixture into a chilled martini glass.
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6Garnish with three coffee beans and a pinch of cocoa powder if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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