Espresso Martini Recipe (2024)

I make about 100 espresso martinis a week. Here is some advice: if you use kahlua as the liqueur you do NOT need simple (unless you like it very sweet). Use a LOT of ice and you can dump the fresh espresso hot on it. If you have a Boston shaker, you don't have to shake as hard. The space and the clattering of the ice makes it frothy. If you have the shaker with the built in strainer, shake it like you freaking MEAN it, strain most into a glass, and REALLY shake the remainder for a great foam.

Ditch the vodka and deepen the flavors of your espresso martini with Cognac:2oz Remy cognac1oz espresso 0.5oz coffee liqueur Splash of creamer (optional)

Instead of the kahlua, use St George Coffee Liqueur. Deliciously superior to kahlua! (St George Distillery, known best for their gins and eau de vies, is from Alameda, CA but can be found in liquor stores nation wide.)

The only thing that makes this a martini is the glass it's in. Put the whole thing into a tumbler or mug and it's a sweet jolt of fun. But when you put a martini into anything else, it's a martini in a different glass. *Sniff.

Try adding about a half ounce of half and half or heavy cream to the shaker to give it a creamy consistency

Noche Negra1 1/2 oz tequila1 oz espresso cold brew, from powder, 3 tablespoon espresso powder per 10 ounces hot water (recommended Ferarra or Nescafe espresso powders)1/2 oz Agavero Tequila Liqueur, (can substitute Cantera Negra Café Coffee Liqueur or Mr Black coffee liqueur)1 dropper chocolate bitters, (recommended: Pitch Dark Cacao Bitters)Due to the cold-brew, no foam. But still delicious.

I do equal parts vodka, Kahlua, and very strong french-pressed coffee (1 part grounds to 4 parts water, which gets you back just over half of the water as coffee).I mix and chill, covered, in the freezer before putting in the shaker and really shaking it, and it results in a delicious martini with about a half centimeter of foam on top.

Even better with some Baileys Irish Cream

Skip the simple syrup and add 1/2 oz. of Irish Cream in lieu. No sweeter and even more delicious!

This is such a fan favorite and this is how I make it: Espresso MartiniFestive and not too, too sweet. This can also be prepared in advance for any gathering.2 oz vodka1/2 oz coffee liqueur (Galliano Ristretto Caffè Espresso Liqueur)1/2 oz chocolate liqueur (Meletti Cioccolato)2-3 dashes of Aztec Chocolate Bitters2 dashes of Orange BittersGarnish: coffee beans or a tiny scoop of chocolate gelatoAdd all ingredients to a shaker filled with ice and shake until well-chilled.

Agree the simple syrup is not needed but a nice touch if you double the espresso like we do! Cuts the bitterness.

Vanilla vodka, some amaro, a couple dashes of chocolate bitters are a few things you could use to bring it up a notch or two, but in any case you should sprinkle a small pinch of flaky sea salt atop the foam. You will not be disappointed...

Using vanilla vodka makes this really delicious, and I agree with the person who said to skip the simple syrup. It's sweet enough without it.

try vanilla vodka instead

This recalls a spectacular warm coffee-brandy drink made table side for me in 1976 which has been on my mind a lot lately.As I remember, large brandy snifters were dipped in brandy or cognac and rimmed in sugar. They was lit and the sugar melted. Coffee and brandy were poured into the snifters, probably with sugar added and then topped with cream. Perhaps orange or lemon peels were involved.

Ditch the vodka and deepen the flavors of your espresso martini with Cognac:2oz Remy cognac1oz espresso 0.5oz coffee liqueur Splash of creamer (optional)

This is a great holiday drink, but I make it differently using Galliano Ristretto and Meletti Cioccolato. 2 oz vodka1/2 oz coffee liqueur (Galliano Ristretto Caffè Espresso Liqueur)1/2 oz chocolate liqueur (Meletti Cioccolato)2 dashes of Aztec Chocolate Bitters2 dashes Orange BittersGarnish: coffee beansAdd ingredients to a shaker filled with ice and shake until well-chilled. Strain into a chilled co*cktail glass. Garnish with coffee beans or a tiny scoop of chocolate gelato.

Instead of Kahlua, we have used Godiva white chocolate liqueur. If Godiva brand is unavailable where you live, Mozart is another brand that is just as good. We don't use the simple syrup, and the liqueur provides froth when shaken.

Try using demarara sugar instead of simple syrup. Also no need to make it into a syrup if using hot Espresso, just dissolve it in. The demarara sugar is a more complex sugar, not as refined and has a more molasses flavor that isn't as sugary sweet and gives a touch more complexity and cuts the bitter in my opinion