Easy Espresso Martini Recipe

Chill your martini glass or coupe in the freezer for at least 10 minutes to ensure the foam maintains its texture.

Brew your espresso and let it cool slightly; do not pour piping hot coffee directly over ice.

Combine vodka, coffee liqueur, chilled espresso, and simple syrup in a Boston or Cobbler shaker.

Fill the shaker to the brim with large, solid ice cubes to ensure maximum aeration without over-dilution.

Shake vigorously and rhythmically for 15–20 seconds until the outside of the shaker is frost-covered.

Double strain the mixture through a Hawthorn strainer and a fine-mesh sieve directly into the chilled glass to remove ice shards.

Garnish with three coffee beans on top of the foam in a triangular pattern.