Espresso Martini Cocktail Recipe
Wake up and get lit—literally. The Espresso Martini is the only cocktail that doubles as a life hack: caffeine for energy, vodka for… well, vodka. It’s sleek, it’s strong, and it’s the reason your dinner parties just leveled up. No fluff, just the good stuff. Let’s make one.
This isn’t just coffee with a side of bad decisions. The balance of bitter espresso, sweet coffee liqueur, and smooth vodka creates a drink that’s as sophisticated as your fake British accent after two sips. Plus, that frothy top? Pure Instagram bait.
Prep time: 5 minutes
Cook time: 0 minutes (because adulthood is hard enough)
Total time: 5 minutes
Servings: 1 (but who’s counting?)
Ingredients
Instructions
- Brew the espresso. Let it cool slightly—nobody wants a lukewarm martini. Pro tip: Make it strong, or make it wrong.
- Shake it like a Polaroid picture. Add vodka, coffee liqueur, espresso, and simple syrup to a shaker with ice. Shake for 15 seconds until it’s colder than your ex’s heart.
- Strain into a chilled martini glass. Because presentation matters almost as much as the alcohol content.
- Top with foam. If you shook it right, the drink will have a luxurious frothy layer. If not, pretend you meant it to be “rustic.”
- Garnish with coffee beans. Three beans = classy. A handful = you’re trying too hard.
Nutritional Values
Calories: ~220 (worth every one)
Carbs: 15g (blame the liqueur)
Sugar: 12g (it’s a dessert drink, fight me)
Caffeine: ~60mg (enough to perk you up, not enough to ruin your sleep… probably).
Storage Instructions
This isn’t a meal prep situation. Drink it fresh—the foam dies faster than your motivation on a Monday. If you must store it (why?), keep it in the fridge for up to 24 hours and re-shake before serving. No guarantees on the foam comeback tour, though.
Common Mistakes to Avoid
- Using stale espresso. Day-old coffee belongs in your regrets, not your martini.
- Over-shaking. You’re not mixing concrete. 15 seconds max, or you’ll dilute the flavor.
- Skipping the chill. Warm martini glasses are a war crime. Pop yours in the freezer for 10 minutes first.
- Cheaping out on ingredients. Bad vodka + bad coffee = a drink that tastes like existential dread.
Alternatives (For the Rebellious)
- No espresso machine? Use cold brew concentrate (but adjust the sweetness—it’s stronger).
- Vegan? Swap the coffee liqueur for a plant-based version (e.g., Tia Maria).
- Too sweet? Drop the simple syrup or use a dry coffee liqueur like Mr. Black.
- Extra bougie? Add a dash of vanilla extract or a pinch of sea salt to elevate the flavor.
Frequently Asked Questions
Can I make this without a cocktail shaker?
Sure, if you enjoy inconsistency. Use a mason jar and shake like your dignity depends on it. Strain through a fine-mesh sieve if you’re fancy.
What’s the best vodka for an Espresso Martini?
IMO, go for mid-shelf: Ketel One, Grey Goose, or Absolut. The flavor’s clean, and your hangover won’t hate you.
Can I batch-make these for a party?
Yes, but mix everything except the espresso in advance. Add espresso and shake per drink—otherwise, it’ll taste like bitter regret.
Why is my drink not frothy?
You didn’t shake hard enough, or your espresso was older than your last relationship. Freshness and aggression are key.
Is there a non-alcoholic version?
Replace vodka with cold brew and use a non-alcoholic coffee liqueur (or skip it). It’s… not the same, but we applaud the effort.
Final Thoughts
The Espresso Martini isn’t just a drink—it’s a vibe. It’s the answer to “Should we get coffee or drinks?” and the hero of every brunch-turned-nap situation.
Whether you’re impressing guests or pretending you’re in a Bond movie, this cocktail delivers. So grab a shaker, channel your inner bartender, and thank us later. Cheers (or should we say, “Espresso yourself”).
