Recipe

Best Espresso Martini (Smooth and Bold)

A creamy, coffee-forward espresso martini with real espresso, a tight foam cap, and just enough sweetness to keep it dangerously drinkable.

By Matt Campbell

•

4.9

A chilled espresso martini in a coupe glass with a thick foam layer and three coffee beans on top, set on a home bar with a small bowl of coffee beans in the background

Jump to Recipe

If you want an espresso martini that tastes like actual coffee, not a sugary afterthought, you are in the right place. This one is smooth, bold, and clean, with a proper foam cap that makes you feel like you just ordered it at a great cocktail bar.

My rule: use real espresso (or very strong coffee), keep the sweetness controlled, and shake like you mean it. The payoff is that glossy crema-like top and a drink that lands somewhere between dessert and do I make another.

Hands shaking a cocktail shaker filled with ice on a kitchen counter with a fresh shot of espresso nearby

Why It Works

Big coffee flavor, not candy. Fresh espresso brings bitterness and aroma that balances the liqueur.
That signature foam. Hard shaking with plenty of ice helps build a thick, velvety top, especially when you use fresh espresso with a little crema.
Balanced sweetness. Simple syrup is optional and adjustable, so you can keep it bold or make it more dessert-like.
Cold and crisp. Chilled glass plus a fast strain keeps the texture smooth and the drink icy.

Pairs Well With

Storage Tips

Honestly, an espresso martini is best shaken and served immediately. But if you want to prep smart, here is the low-drama way to do it.

Make-ahead mix (best option)

Mix the vodka and coffee liqueur in a sealed jar.
Add espresso that has cooled, then refrigerate up to 24 hours.
Quality note: coffee flavor is best within 6 to 8 hours. After that it is still safe, just less aromatic.
When ready, shake each drink with fresh ice, then strain into a chilled glass. Add simple syrup only after tasting, especially if you are using a sweeter liqueur.

If you already shook one

The foam will fade and the drink will dilute. If you must, refrigerate up to 8 hours and re-shake with fresh ice before serving.

Do not freeze: the texture gets weird and the coffee aroma takes a nap.

Common Questions

Can I make this without an espresso machine?

Yes. Use strong cold brew concentrate (the real concentrate, not ready-to-drink) or very strong brewed coffee. Start with 1 to 1 1/2 oz per drink and adjust to taste. You will still get great flavor, but espresso is the easiest path to that classic foam cap.

Why do some espresso martinis have no foam?

Usually one of these: the espresso was old or went flat, you used brewed coffee (less natural foam than espresso), there was not enough ice, or the shake was too gentle. For best results, use fresh espresso with a little crema, let it cool until it is no longer steaming, fill the shaker with ice, and shake hard for 15 to 20 seconds.

Do I have to add simple syrup?

No. Coffee liqueur already brings sweetness. Start without it, taste, then add 1 tsp to 1/2 oz (15 ml) if you want it more dessert-like.

What coffee liqueur should I use?

Use what you like, but know they vary a lot in sweetness. Kahlua is sweeter and softer, while something like Mr Black is more coffee-forward and less sweet. If you switch liqueurs, adjust the simple syrup to match your vibe.

What vodka is best?

A clean, mid-range vodka is perfect. You do not need a unicorn bottle. Avoid heavily flavored vodkas unless that is the whole vibe.

Can I make it less boozy?

Yep. Reduce the vodka to 1 1/2 oz and keep the espresso at 1 oz. You will still get bold coffee flavor with a softer punch.

How do I get that super-smooth top?

Double strain through a fine mesh strainer. It keeps ice shards out and gives you a cleaner, tighter-looking foam on top.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cocktail shaker
Jigger or measuring shot glass
Fine mesh strainer (for a cleaner pour and a tighter-looking foam)
Espresso machine, moka pot, or strong coffee setup
Coupe or martini glass

The first espresso martini I made at home was chaos. Hot espresso, watery ice, a sad little fizz on top, and me pretending it was rustic. Then I learned the trick: let the espresso cool until it is not steaming, use more ice than you think you need, and shake like you are trying to wake up the whole house.

Now it is my go-to friends-are-coming-over drink because it feels fancy, but it is basically a three-minute kitchen flex. Plus, it gives you that cozy coffee aroma while still being a proper cocktail. Best of both worlds.