Creamy Espresso Martini with Baileys

There’s something about an espresso martini that feels like the ultimate indulgence. Maybe it’s the rich coffee flavor that wakes up your senses, or perhaps it’s the creamy, velvety texture. Whatever the reason, this classic espresso martini recipe is the perfect cocktail to round off a big meal or kickstart an elegant evening.

Making the perfect espresso martini isn’t just about mixing a bunch of ingredients together and calling it a day. No, my friend, it’s about creating an experience—a little ritual that turns simple ingredients into something truly special. The secret lies in the details: the vigorous shake that creates that perfectly frothy top, the way the grated dark chocolate clings to the rim of the glass, and the satisfying clink of ice cubes in your cocktail shaker.

How to Make

Let’s break down the process: Start by preparing your garnishes. Finely grate some dark chocolate onto a saucer using a microplane grater. This little touch adds a decadent chocolatey note that pairs beautifully with the rich coffee flavor of the drink.

Lightly brush the rims of your martini glasses with simple syrup—just enough to make the chocolate shavings adhere, but not so much that it drips down the glass. Dip the rims into the chocolate, giving them a gentle tap to shake off any excess.

Now, onto the cocktail itself. In a cocktail shaker (or a mason jar if you’re feeling rustic), combine the vodka, Baileys Irish Cream, Kahlua, simple syrup, half and half, and a shot of fresh espresso. Freshly brewed espresso is key here; the strong, rich coffee flavor is what makes this drink truly sing. And don’t forget to let it cool to room temperature before adding it to the mix—hot coffee and ice are not a match made in heaven unless you’re looking to water down your drink.

Once everything is in the shaker, add a generous handful of ice cubes. Secure the lid and shake like your life depends on it. You want to shake it for about 20 seconds—long enough to chill the mixture thoroughly and create that creamy top that makes an espresso martini so irresistible. When you’re done, strain the mixture into your prepared glasses. The built-in strainer in your shaker will come in handy here, ensuring a smooth pour without any ice shards.

For the finishing touch, garnish your cocktails with a few more chocolate shavings and a couple of coffee beans. Not only do the beans look stylish perched atop that creamy foam, but they also add a delightful crunch when you get to them.

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Serving Suggestions

Serve your espresso martini alongside a rich chocolate dessert, like a flourless chocolate cake or chocolate truffles.

This drink is also a great match for a cheeseboard—try it with a selection of sharp cheeses like cheddar or blue cheese, which will contrast nicely with the sweetness of the cocktail.

Commonly Asked Questions

What can I use instead of Baileys in an espresso martini?
If you don’t have Baileys on hand, you can substitute it with any cream liqueur, like Tia Maria or Amarula.

Can I make an espresso martini without an espresso machine?
Yes, you can use instant coffee or cold brew concentrate as a substitute. Just make sure it's strong enough to hold up against the other ingredients.

How do you get a thick foam on an espresso martini?
The key to a thick, creamy foam is shaking the mixture vigorously with ice. The more you shake, the better the foam.

Storing & Reheating Tips

While it’s best to enjoy your espresso martini fresh, you can store any leftover mixture in the fridge for up to 24 hours. Give it a good shake with ice before serving again to bring back the frothy texture. Avoid reheating, as the drink is meant to be served cold.

More Martini Recipes

• Elderflower Lychee Martini (One of my all-time favorites!)
• Lemon Drop Martini
• French Martini

Equipment Used:

• Cocktail shaker or mason jar with lid
• Microplane grater
• Small saucer (for chocolate shavings)
• Martini glasses or coupe glasses
• Ice cubes