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The Perfect Creamy Espresso Martini

This espresso martini is smooth, indulgent, and tastes more like a cozy dessert than a boozy cocktail. Made with a freshly pulled espresso shot and extra cream, it's perfectly balanced between rich coffee flavor and velvety sweetness, with the alcohol gently masked for an easy-sipping experience. It's become my go-to for girls' nights and dinner parties, the kind of drink that converts everyone into an espresso martini lover.
Print Recipe
Total Time 10 minutes
Servings: 1
Course: Drinks
Cuisine: American
Ingredients Notes

Ingredients
  

  • 1 shot Espresso I use the Nespresso Capsules Vertuo, Double Espresso Chiaro (Serves 2)
  • 1.5 oz Rum or Vodka
  • 1.5 oz El Padroni Coffee Tequila Cream Liqueur
  • 1.5 oz Kahlúa A coffee liqueur with a rum base
  • 3-5 Espresso beans

Notes

 
  1. Pull the espresso. Brew 1 fresh shot of espresso and let it cool for about 30–60 seconds (hot espresso + ice melts too fast).
  2. Fill the shaker. Add ice to a cocktail shaker, filling it about ¾ full.
  3. Add the liquids. Pour into the shaker:
    • 1 shot rum
    • 1 shot El Padrino coffee liqueur
    • 1 shot Kahlúa
    • 1 shot espresso
  4. Shake well. Seal the shaker and shake hard for 15–20 seconds until very cold and slightly frothy.
  5. Strain and serve. Double strain into a chilled cocktail glass (coupe or martini) for a smooth finish.
  6. Garnish. Top with 2–3 espresso beans.
Optional tip: For extra foam, give it a dry shake for 5 seconds (no ice) before adding ice and shaking again.