The espresso is the ingredient to fuss over: one fresh shot, cooled only slightly, because fresh coffee is what builds the foam. Then the hard shake of 15 to 20 seconds, which this recipe rightly insists on. Treat the 10 ml of syrup as a dial, not a rule: turn it down if your coffee liqueur is already sweet.
Espresso Martini
Prep 5 min · Serves 1 · Difficulty Easy
Method
Fill a cocktail shaker with ice. Add the vodka, coffee liqueur, fresh espresso, and simple syrup.
Shake hard for about 15 to 20 seconds. The strong shake is what builds the foam, so do not go easy here.
Strain into a chilled glass (a coupe or martini glass if you have one, otherwise a small rocks glass works).
Garnish with three coffee beans floated on top of the foam and serve right away while it is cold and frothy.
