Espresso Martini Recipe: How to Make One

September 19, 2026
Di Pacci — Recipes & Espresso Drinks

Di Pacci Coffee Co. · ✍️ By Mik Di Pacci · Updated September 2026 · 6 min read

Quick Answer

An espresso martini is 30ml vodka, 30ml coffee liqueur, and one fresh espresso shot, shaken hard with ice and strained into a chilled glass. The difference between a flat, watery version and a proper café-quality one almost always comes down to the espresso — real crema is what gives the drink its signature foam.

Espresso martini cocktail with coffee bean garnish
🍸 Classic Recipe ☕ Needs Real Espresso 🥤 Shaken, Not Stirred ⏱ ~2 Min Total

The espresso martini has become one of the most-ordered cocktails in the country, and the secret to a great one isn't the vodka or the liqueur — it's the coffee. A shot pulled fresh, with real crema on top, makes a genuinely better drink than instant coffee, a pod, or reheated brew ever will. Here's how to make one properly at home.

~2 minTotal time
1 shotFresh espresso
ShakenNot stirred
1 drinkEasy to scale up

Why Fresh Espresso Matters

An espresso martini gets its signature golden-brown foam from crema — the layer of emulsified oils that forms on top of a properly pulled espresso shot. Instant coffee or long-brewed coffee won't produce this, which is why the drink falls flat (literally) when made with anything other than real espresso. The espresso should also still be warm when it goes into the shaker — shaking hot liquid with ice is what chills the drink fast while trapping the foam.

The Recipe

Classic Espresso Martini — makes 1 drink

  • 30ml vodka
  • 30ml coffee liqueur (such as Kahlúa)
  • 1 fresh espresso shot (about 30ml), slightly cooled
  • 10–15ml sugar syrup (optional, to taste)
  • Ice, for shaking
  • 3 coffee beans, to garnish

Step-by-Step Method

  1. Pull a fresh espresso shot and let it cool for a minute or two — you want it warm, not scalding, when it hits the ice.
  2. Fill a cocktail shaker with ice, then add the vodka, coffee liqueur, espresso, and sugar syrup if using.
  3. Shake hard for 15–20 seconds. This is the step that builds the foam — a half-hearted shake gives a thin, watery top instead of a proper crema-like layer.
  4. Double-strain into a chilled martini glass (through the shaker's built-in strainer and a fine mesh strainer) to keep ice shards and coffee grounds out of the glass.
  5. Garnish with three coffee beans on top of the foam — traditionally said to represent health, wealth, and happiness.
Tip: chill your martini glass in the freezer for a few minutes beforehand — a cold glass keeps the drink at temperature longer and helps the foam hold its shape.

Common Mistakes

Using instant coffee

Without real crema, the drink won't get that signature foam layer — this is the biggest factor in how the drink turns out.

Not shaking hard enough

The foam comes from vigorous agitation, not from the ingredients alone.

Letting the espresso go cold

Room-temperature or cold espresso shakes up thinner and doesn't chill the drink as effectively.

Skipping the fine strainer

A shaker's built-in strainer alone often lets small ice shards and coffee fines through.

No Espresso Machine? Here's What Still Works

A home espresso machine gives the most reliable crema, but a stovetop moka pot also produces a strong, concentrated shot that works well in this recipe if you don't have one. Whatever you brew on, start with good fresh coffee beans — the flavour carries straight through into the glass.

Set Up for Espresso Martinis at Home

The right machine and fresh beans make all the difference in the glass.

Shop Home Machines Shop Coffee Beans

Frequently Asked Questions

Yes — a stovetop moka pot produces a strong, concentrated shot that works well in this recipe. It won't have quite the same crema as a machine-pulled shot, but it's a solid alternative.

Foam comes from crema in the espresso combined with a hard, vigorous shake. Instant coffee, weak coffee, or a half-hearted shake are the most common reasons the foam doesn't form properly.

It's optional and mostly down to taste — the coffee liqueur already adds sweetness, so some people skip the syrup entirely or add just a small amount.

A medium to dark roast with good body tends to hold its own against the vodka and liqueur — very light, delicate roasts can get lost in the drink.

You can batch the vodka, coffee liqueur, and syrup ahead of time, but the espresso is best pulled fresh and shaken to order for each drink, since the foam doesn't hold well if made too far in advance.

About the Author. Mik Di Pacci, Founder & CEO, Di Pacci Coffee Company. Di Pacci Coffee Company is Australia's coffee machine specialist, established in 2010, with five showrooms nationwide. See our home espresso machines or call (02) 9758 0760.

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