What you need.
- 1 tbsp (6g) Shyne Lion's Mane CoffeeOr 2 shots of espresso
- 1.5 oz Hot waterJust enough to dissolve the coffee
- 2 oz Vodka
- 1 oz Coffee liqueur (Kahlua or Tia Maria)
- 1/2 oz Simple syrupSkip if you prefer it less sweet
- 1 cup Ice
- 3 Coffee beansFor garnish
~180 calories per serving
How it’s done.
- 1
Put your martini glass in the freezer. A cold glass keeps the foam tight and the drink cold to the last sip.
- 2
Dissolve the coffee in 1.5 oz hot water and let it cool for a few minutes. Hot coffee melts the ice too fast and waters down the drink.
Pro tip: Making these for a party? Mix the coffee ahead and keep it in the fridge.
- 3
Add the cooled coffee, vodka, coffee liqueur, and simple syrup to a shaker.
- 4
Fill the shaker with ice and shake hard for 15-20 seconds.
Pro tip: The foam comes from the shake, not the ingredients. Shake harder and longer than feels reasonable.
- 5
Strain into the chilled glass, let the foam settle for a few seconds, and garnish with 3 coffee beans.
The Ratio That Makes It Work
Every good espresso martini comes back to the same spec, invented by London bartender Dick Bradsell in 1983 and unchanged since:
| Ingredient | Amount | Role |
|---|---|---|
| Vodka | 2 oz | The backbone — clean, lets the coffee lead |
| Coffee liqueur | 1 oz | Sweetness and body |
| Strong coffee | 1-1.5 oz | Flavour and foam |
| Simple syrup | 1/2 oz | Optional — round out the bitterness |
Memorize 2-1-1 and you can make this at any kitchen counter. Everything else — the foam, the chill, the garnish — is technique, and the technique is easy.
No Espresso Machine? You Don't Need One
The dirty secret of the espresso martini: it doesn't need espresso. It needs strong, concentrated coffee, and instant coffee is the easiest way to get there — you control the strength by how little water you use. Bartenders without a machine behind the bar do exactly this.
Dissolve 1 tbsp of Lion's Mane Coffee in 1.5 oz of hot water and you have a double-shot-strength base that dissolves clean, with no grit and no brewing equipment. Cold brew concentrate also works; regular drip coffee doesn't — at drip strength you'll get a watery martini with grey foam.
How to Get the Thick Foam Top
The foam is the whole show, and it comes from one thing: a hard shake. Proteins and oils in the coffee emulsify with air as you shake, building a crema-like layer that holds the three coffee beans.
- Shake longer than feels reasonable. 15-20 seconds of genuinely hard shaking.
- Use plenty of ice. A full shaker chills faster and foams better than three sad cubes.
- Strain, then wait. Give the drink 5-10 seconds in the glass — the foam separates and tightens on top.
- Still no foam? Your coffee was too weak or too hot. Cool, concentrated coffee foams best.
Batch It for a Party
Multiply the vodka, coffee liqueur, coffee, and syrup by your number of guests and keep the mix in a sealed bottle in the fridge (it holds fine for a day). Shake each drink individually with fresh ice — the foam only survives a single-serve shake.
Espresso Martini FAQ
Why three coffee beans? Tradition — they represent health, wealth, and happiness. One bean is fine; two is considered bad luck in Italy.
Kahlua or Tia Maria? Kahlua is sweeter and heavier; Tia Maria is brighter with more coffee flavour. If you skip the simple syrup, Kahlua fills the gap better.
How much caffeine is in an espresso martini? Made with a full serving of Shyne, about 65-75mg — similar to a regular cup of coffee. Worth remembering if it's a late night.
Can I make it ahead? The mix, yes (see batching above). The shaken drink, no — the foam collapses within minutes, so shake and serve immediately.
What's the best vodka for it? A clean, unflavoured mid-shelf vodka. The coffee dominates the flavour, so save the premium bottle for a drier martini. Vanilla vodka works if you like it dessert-sweet.
More Coffee Cocktails
- Irish Coffee - Warm and whiskey-based
- Kahlua Coffee - Simple and sweet
- Shakerato - Italian shaken coffee, no alcohol
