The espresso martini is everywhere — and for good reason. It's bold, sophisticated, and delivers the perfect balance of caffeine and cocktail. But a great espresso martini requires more than just shaking together vodka and coffee. Here's how to make one that actually stands out.
The Classic Recipe
- 2 oz True Theory Vodka
- 1 oz freshly pulled espresso (cooled slightly)
- ½ oz coffee liqueur (Kahlúa or similar)
- ¼ oz simple syrup
- 3 coffee beans for garnish
Add all ingredients to a shaker with ice. Shake vigorously for 15-20 seconds — this creates the signature foam. Strain into a chilled coupe glass and garnish with three coffee beans.
Why Fresh Espresso Matters
The foam on an espresso martini comes from the crema in fresh espresso. Pre-made cold brew or instant coffee won't create that layer. If you don't have an espresso machine, strong Moka pot coffee works well. Let it cool for a minute before shaking — hot liquid in a shaker is dangerous.
Choosing the Right Vodka
Coffee is a bold flavour, but the vodka still matters. A harsh vodka creates a harsh drink. True Theory Vodka's smooth, clean profile — distilled from 100% Ontario winter wheat — lets the espresso shine without adding burn. That's why it has 174 five-star reviews on LCBO.
Common Mistakes to Avoid
- 1.Using cold coffee instead of espresso — you won't get foam
- 2.Not shaking long enough — 15-20 seconds minimum
- 3.Using too much coffee liqueur — it should accent, not dominate
- 4.Serving in a warm glass — always chill your coupe
Variations to Try
Salted Caramel Espresso Martini: Add ¼ oz salted caramel syrup and a pinch of flaky salt on top.
Vanilla Espresso Martini: Replace simple syrup with vanilla syrup for a warmer, sweeter profile.
Irish Espresso Martini: Add ½ oz Irish cream for a creamier, dessert-like version.
Make It at Home
True Theory Vodka 750 mL is available at LCBO locations across Ontario, alongside 1.14 L and 1.75 L sizes at our bottle shop. Pick up a bottle and experience why Ontario's top-rated vodka makes a better espresso martini.