Espresso Martini
Coffee, vodka and a very good reason to stay for one more.
Our Espresso Martini starts with Copperpenny No. 002 BC Vodka—a clean, silky base that lets the coffee do the heavy lifting. Cold brew brings deep roasted flavour, coffee liqueur adds richness, and a touch of vanilla liqueur rounds everything out with warm spice and sweetness.
Shaken hard and served ice-cold, it’s smooth, velvety and unapologetically indulgent.
| GLASS | Coupe |
| GARNISH | Three Espresso Beans |
| PROCESS | Shaken |
Method
Chill your coupe before you begin.
Add the vodka, vanilla liqueur, coffee liqueur, cold brew and bitters to a shaker.
Fill generously with ice and shake hard for 12–15 seconds. You want the drink extremely cold and enough agitation to create that signature velvety foam.
Double-strain into the chilled coupe and allow the foam to settle for a few seconds.
Finish with three espresso beans.
Cold Brew or Espresso?
Cold brew gives this version its smooth, mellow coffee character and keeps bitterness in check.
No cold brew? For an easy substitute, combine:
- 1 oz (30 mL) cooled espresso
- 0.5 oz (15 mL) cold water
Use the full 1.5 oz (45 mL) in the cocktail.
Make sure the espresso is completely cooled before shaking.
Copperpenny Tip
The foam comes from the shake.
You don’t need a foaming agent to get a beautiful Espresso Martini.
Start with properly chilled ingredients, use plenty of solid ice and shake harder than you would a typical cocktail. That vigorous agitation aerates the coffee and creates the creamy layer on top.
Then double-strain immediately into a cold glass and give the foam a moment to settle before adding the garnish.
Garnish
Three coffee beans are the classic Espresso Martini finish—simple, aromatic and immediately recognizable.
