Learn how to make a bar-quality Espresso Martini with a perfect creamy foam layer on top. The right top-shelf ingredients make all the difference in creating bold, balanced flavor.
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The Espresso Martini is having a moment right now and I absolutely get it. With bold espresso flavor, clean, crisp vodka, and lightly sweetened, it goes down very easy. Maybe a little too easy! And, with the caffeine from the espresso, it’s both relaxing and invigorating at the same time. A coffee lovers dream cocktail.
My husband is a cocktail snob, plain and simple, and he puts in the research when he wants to master a new beverage. He interviews bartenders, watches cocktail pros on Youtube, and it pays off. I published his Cosmopolitan recipe which is so good it has pretty much ruined me for ordering cosmos when we go out. Now he’s gone and perfected the frothy Espresso Martini using the best ingredients and a pretty great method for creating that signature foam layer on top.
Table of contents
Ingredient Notes
- Vodka: Use a smooth, high-quality vodka. Ketel One is my favorite vodka, but Belvedere and Grey Goose are also excellent choices.
- Coffee liqueur: Many people use Kahlúa, which is quite a bit sweeter and creates a more “desserty” drink. Mr Black is less sweet and makes a real-deal, authentic, classic Espresso Martini. Thanks in part to this drink, it’s been gaining popularity and is available in most big beverage stores.
- Fresh espresso: Brew real espresso and let it cool slightly before mixing. It’s essential for getting that thick, creamy foam. If you don’t have an espresso machine at home, you can pick up a shot or two from Starbucks or your favorite local coffee shop.
- Hazelnut liqueur (Frangelico): We only make these with Frangelico, a hazelnut liqueur that balances the bold espresso flavor and adds just the right amount of sweetness. You only need a splash of Frangelico per drink, so look for an airline “nip” size or the smallest bottle you can find. You can use simple syrup if you prefer.
- Large ice cubes: Big ice is essential for aeration and helps create that signature creamy foam when you shake.
- Coffee beans: A classic garnish that really drives home the craft-cocktail, bar-quality vibe.
How to Make an Espresso Martini
- Add a couple of large ice cubes to your shaker.
- Add the vodka, coffee liqueur, espresso, and Frangelico (or simple syrup).
- Shake vigorously for 30 seconds.
- Strain into a chilled martini glass.
- Let it rest for about 30 seconds so the creamy foam layer can develop.
- Garnish with three coffee beans.
Tips for the Best Espresso Martini
Freeze your own large cubes. My husband uses a large silicone ice mold and fills them about 3/4 full to make oversized cubes that work perfectly for this cocktail.
Don’t pack the shaker with ice. Use just two or three big ice cubes is the key to that signature thick foam. It melts slowly and creates space for the drink to move forcefully back and forth as you shake. Leaving room inside the shaker allows the ice to “slam” from end to end, which is what aerates the drink and builds the crema.
Use the right cocktail shaker. A metal shaker with a built-in strainer is the best choice for making martinis. Metal chills the drink much faster than plastic or glass, which helps the foam set. A built-in strainer keeps ice shards out of the glass so the crema stays smooth and clean.
Use the right glass. A coupe glass is the classic choice and gives the drink that polished, bar-quality look. A martini glass works too, but the wider bowl can cause the foam to settle a little thinner. A coupe holds the crema beautifully and is easier to sip from.
Chill the glasses. For the best frosty finish, chill your coupe or martini glasses in the freezer for about 10 minutes. Or, if the freezer is packed (always the case here), just fill the glasses with ice water while you shake the martini and pour it out before serving for a quick chill.
FAQ
A thin or flat foam usually means the espresso was too hot or the shaker was packed with too much ice. Use cooled espresso and just a two or three large ice cubes so the drink has room to move forcefully back and forth as you shake. That motion is what creates the thick, velvety crema. After you pour the drink from the shaker into the martini glass, let it rest for about 30 seconds or more to settle and the foam layer will increase a bit.
You can, but the flavor and foam won’t be the same. Espresso has natural oils and concentrated flavor that help build a richer, creamier foam. Strong coffee or cold brew concentrate works in a pinch, but true espresso gives the best results.
Yes, but the cocktail will be sweeter and taste noticeably different. In testing, I tried Kahlúa without hazelnut liqueur or simple syrup and found that no extra sweetener is needed because Kahlúa is already much sweeter than Mr Black. The drink filled the coupe glass beautifully and tasted good, but it was very Kahlúa-forward, more like a Black Russian with a splash of espresso. For a more balanced, bar-quality Espresso Martini, Mr Black is the best choice.
Yes, but it’s best to make the drinks one at a time. Unless you have a very large shaker, there won’t be enough room for the liquid and the big ice cubes to move forcefully back and forth, and that movement is what creates the thick, creamy foam. For the best results, shake and strain each cocktail separately.
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Espresso Martini
Equipment
Ingredients
- 1 ½ ounces good quality vodka, like Ketel One
- 1 ½ ounces coffee liqueur, like Mr Black
- 1 ½ ounces espresso, cooled
- ½ ounce hazelnut liqueur, like Frangelico (can use simple syrup)
- 2 or 3 large ice cubes,
- Coffee beans, for garnish
Instructions
- Add 3 large ice cubes to a large metal cocktail shaker.
- Add the vodka, coffee liqueur, espresso, and hazelnut liqueur (or simple syrup).
- Secure the top on the shaker and shake vigorously for about 30 seconds.
- Strain into a chilled martini or coupe glass.
- Let the drink rest for about 30 seconds to allow the creamy foam layer to develop before serving.
- Garnish with coffee beans, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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