How To Make A Perfect Espresso Martini, From Classic To Non-Alcoholic
2
- Prep Time5 min
- Total Time6 min
- Makes1 drink
Photo, Jayme Lang.
In her new book, Three Cheers, Vancouver-based bartender Kaitlyn Stewart offers three versions of classic cocktails: the original, a non-alcoholic option and a riff. Here, she takes on the espresso martini.
Classic
2 oz vodka
½ oz coffee liqueur
1 oz espresso
½ oz simple syrup
3 coffee beans, for garnish
Riff: Bean Around the World
1½ oz reposado tequila
¾ oz coffee liqueur
½ oz Ancho Reyes chile liqueur
1 oz cold brew coffee
½ oz simple syrup
1 dash chocolate bitters
Lemon twist and 3 coffee beans, for garnish
Non-Alcoholic: Death Before Decaf
½ oz lemon oleo-saccharum (see tip)
1 dash orange bitters
4 oz tonic water
2 oz espresso, at room temp
Lemon coin, for garnish
Instructions
Classic: In a shaker tin, combine the vodka, coffee liqueur, espresso and simple syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled martini glass and garnish with the coffee beans.
Riff: In a shaker tin, combine the tequila, coffee liqueur, chile liqueur, coffee, simple syrup and bitters. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled coupe glass and garnish with a lemon twist and coffee bean.
Non-alcoholic: In a Collins glass, combine the lemon oleo-saccharum and orange bitters. Fill the glass with ice cubes and add the tonic water. Gently stir to incorporate, being careful not to agitate the bubbles too much. Slowly add the espresso on top to give a layered effect. Garnish with a lemon coin.
Kitchen tips
- Let your espresso come down to room temperature before adding to your cocktail shaker. You don’t want the hot espresso to melt your ice, causing your drink to be over-diluted.
- To make lemon oleo saccharum, wash and peel 6 lemons and remove pith from peels with a knife. Place peels in a sealable container and cover with 300 g white sugar. Gently muddle peels and sugar together. Seal container and leave at room temperature overnight, until clear citrus oil syrup begins floating overtop. Add 4 oz fresh lemon juice and mix well. Strain into a bottle and store in fridge for up to 1 month.
These recipes are part of a collection of cocktail recipes from Vancouver-based bartender and educator Kaitlyn Stewart, author of Three Cheers.
Excerpted from Three Cheers by Kaitlyn Stewart. Copyright © 2025 Kaitlyn Stewart. Photography by Jayme Lang. Photographs copyright © 2025 Jayme Lang. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
