Build over ice, float the cream, then fold it through gently
White Russian
Cool coffee, clean vodka, and a slow cap of cream.
Shake very hard and fine strain into a chilled coupe
Espresso Martini
A modern classic that turns cooled espresso into a silky, energetic cocktail.
Verified by CocktailSteps Editorial Team
- Time
- 8 minutes
- Level
- Intermediate
- Glass
- Coupe
- Approx. ABV
- 19% · Medium-high
Measured for the room
Ingredients
1 ozVodkaRecommended brandAbsolut Original Vodka
1 ozCoffee liqueurRecommended brandKahlúa Original Coffee Liqueur
1 ozFresh espresso, cooledRecommended brandLavazza Super Crema
3 piecesCoffee beansOptionalRecommended brandLavazza Super Crema
Amounts scale from the verified one-glass recipe. Technique and timing stay unchanged.
Choose your bottle
Bottle buying guide
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Vodka
Coffee liqueur
Measured method
How to make Espresso Martini
- 01
Brew and cool the espresso
Brew 1 oz · cool 5 min
Brew exactly 1 oz fresh espresso, then let it cool for about 5 minutes so it does not melt the shaking ice too quickly.
Brew and cool the espresso visual check - 02
Measure equal parts
1 oz vodka · 1 oz coffee liqueur · 1 oz cooled espresso
Add 1 oz vodka, 1 oz coffee liqueur, and the 1 oz cooled espresso to the shaker.
Measure equal parts visual check - 03
Shake for a dense foam
Shake with ice · 15–20 sec
Fill the shaker with cubed ice, seal it, and shake very hard for 15–20 seconds to build a dense foam.
Shake for a dense foam visual check - 04
Fine strain
Fine strain into a chilled coupe
Fine strain the cocktail into a chilled coupe, letting the coffee foam settle evenly across the top.
Fine strain visual check - 05
Add three coffee beans
3 coffee beans
Place exactly 3 coffee beans in a neat line on the foam, if using.
Add three coffee beans visual check
Key move
Cool the espresso before shaking to protect dilution and foam
Verified technique note
Why this build works
The equal-parts build gives vodka, coffee liqueur, and espresso one ounce each, so no single component has to compensate for an imprecise pour. Vodka provides strength without competing with coffee; the liqueur supplies sweetness and depth; fresh espresso contributes concentrated coffee and the material needed for foam. Cooling the espresso for about five minutes prevents it from melting the shaking ice too quickly. A very hard 15–20-second shake creates aeration and dilution together, and fine straining lets the foam settle across the surface without small ice pieces breaking it up.
Common failure points
- The drink is thin and the foam disappears quickly.
- Use concentrated espresso and shake very hard for the full 15–20 seconds.
- The cocktail is over-diluted before shaking is complete.
- Let the 1 ounce of espresso cool for about five minutes before adding ice.
Measure or substitute
Strong cold-brew concentrate can replace the cooled espresso at the same 1-ounce measure, but its lower natural foam potential may produce a thinner head even with a hard shake.
Set the station
Tools
Espresso makerRecommended brandBreville Bambino Plus
JiggerRecommended brandCocktail Kingdom Japanese Style Jigger
Cocktail shakerRecommended brandCocktail Kingdom KORIKO Shaking Tins
Fine strainerRecommended brandCocktail Kingdom COCO Mesh Cone
CoupeRecommended brandCocktail Kingdom Leopold Coupe
Know the pour
Medium-high
A short vodka-and-coffee cocktail served up after a hard shake.
Contains alcohol and caffeine. Serve only to adults of legal drinking age and enjoy responsibly.
