Classic Espresso Martini Recipe

Espresso martinis are popular amongst restaurant workers and remind me so much of my NYC culinary school days. We’d work long days, go to our internships in other kitchens and then meet for drinks out somewhere. After a long day on your feet, it’s no wonder espresso martinis are a go-to to get a night out started off right.

While my evenings these days look quite a bit different with two toddlers at home, the need for a shot of espresso in my drink is still very, very relevant. Luckily, this martini is easy to shake up and takes about 5 minutes max before you’re sipping bliss and tuning out toddler screams.

Recipe Notes

• Freshly brewed espresso is really the key to an excellent espresso martini. The depth of flavor that’s added from the fresh beans adds an almost savory undertone that really balances the sweetness of the crème de cacao and coffee liqueur.

• Use Kahlua or Bailey's per your own personal preferences and what you have in your cabinet. I use Bailey’s because it’s what we prefer, but just note that Bailey’s is whiskey liqueur and not coffee and vodka like Kahlua.

• Chill your glass. This is really important for an espresso martini. An ice-cold martini makes for a smoother, sweeter drink, and having the glass cold helps add a barrier between your hand’s warmth and your shaken and strained drink.