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Bourbon Espresso Martini

That first sip of a bourbon espresso martini hits different when you've crafted it yourself at home, combining rich espresso with smooth bourbon and a hint of coffee liqueur for a sophisticated dessert cocktail or nightcap.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Cocktail, Dessert Drink
Cuisine: Modern Mixology
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 ounces bourbon whiskey mid-range or premium preferred
  • 1 ounce fresh espresso double shot, cooled slightly
  • 0.5 ounce coffee liqueur Kahlua or similar
  • 0.75 ounce simple syrup optional, for sweetness preference
  • Ice cubes for shaking and chilling glass
  • Coffee beans for garnish optional

Equipment

  • Espresso machine or strong coffee maker
  • Cocktail shaker (Boston shaker preferred)
  • Jigger for measuring
  • Cocktail strainer
  • Martini glass or coupe glass
  • Bar spoon
  • Fine mesh strainer (optional)

Method
 

  1. Use your espresso machine to pull a double shot of fresh espresso, aiming for about 2 ounces of liquid.
  2. Let the espresso cool for 1 to 2 minutes at room temperature to prevent ice melt and dilution.
  3. Add large ice cubes or crushed ice to your cocktail shaker, filling it about three-quarters full.
  4. Using a jigger, pour 1.5 ounces of bourbon into the shaker with ice.
  5. Pour 0.5 ounce of coffee liqueur into the shaker.
  6. Add 0.75 ounce of simple syrup and the cooled espresso to the shaker.
  7. Close the shaker securely and shake vigorously for 10 to 15 seconds to chill and emulsify the ingredients.
  8. Chill your martini or coupe glass with ice water while you finish shaking.
  9. Discard the ice water from the glass and strain the cocktail into the chilled glass, using a fine mesh strainer if desired.
  10. Garnish with a few coffee beans floated on the foam and serve immediately.

Notes

Serve immediately while the drink is at peak temperature and the foam is at its most luxurious.