An espresso martini is the dessert cocktail that wakes you up: vodka, coffee liqueur, and a shot of fresh espresso, shaken hard into a silky, foam-capped drink. This is that espresso martini recipe, elevated. Bill's Cafe adds FLORENA Latte white chocolate liqueur for a richer, more dessert-forward finish, without losing the coffee backbone or the signature foam. Here is how to nail both.
Ingredients with Notes
- 2.5 oz FLORENA Latte White Chocolate Liqueur
- 0.75 oz FLORENA Vanilla Vodka
- 0.75 oz Coffee liqueur (Kahlúa or equivalent)
- 1 shot Fresh espresso (pulled hot, then cooled 2–3 minutes)
How to Make It
Pull the espresso
Pull a single shot of espresso and let it cool for 2–3 minutes. Hot espresso will melt the ice too quickly in the shaker. Room temperature espresso gives better dilution control and helps form a thicker foam.
Combine in shaker
Add a generous amount of ice to your cocktail shaker. Pour in FLORENA Latte, FLORENA Vanilla Vodka, coffee liqueur, and the cooled espresso.
Shake very hard
This is the most important step. Shake as hard as you can for a full 15–20 seconds. The vigorous agitation emulsifies the crema from the espresso and creates the signature foam layer that appears when strained.
Strain into chilled coupe
Double-strain into a coupe glass that's been in the freezer. Pour in one smooth motion to let the foam rise to the top naturally.
Three coffee beans
The classic garnish: float three espresso beans on the foam. They represent health, wealth, and happiness in Italian tradition. More importantly, they add aroma before the first sip.
The secret to the foam
That signature layer of foam on an espresso martini comes from fresh espresso and a hard shake. Pull a shot, let it cool two to three minutes, then shake it hard with the spirits and ice for fifteen to twenty seconds. The agitation emulsifies the crema, which rises into a smooth cap when you strain.
Espresso vs cold brew
Fresh espresso is what builds the true foam, thanks to its crema. Cold brew gives a smoother, less bitter coffee flavor but far less foam. For the classic look and taste of an espresso martini, pull a real shot; a Moka pot works too.
The white chocolate twist
This is not a standard espresso martini. FLORENA Latte white chocolate liqueur adds a creamy, vanilla-adjacent richness alongside the coffee liqueur, so the drink feels more dessert-forward without becoming cloying. It is what sets Bill's Cafe apart.
Variations
- Classic espresso martini: skip the white chocolate liqueur, keep vodka and coffee liqueur.
- Dark chocolate espresso martini: add a little FLORENA Chokko.
- Decaf nightcap: use a decaf espresso shot.
Bartender Notes
Fresh espresso is non-negotiable
Cold brew or instant coffee will not create the crema foam that makes this drink. If you don't have an espresso machine, a Moka pot produces enough crema to work.
White chocolate dimension
FLORENA Latte's white chocolate character adds a rich, vanilla-adjacent sweetness that's distinct from traditional espresso martinis. It makes the drink feel more dessert-forward without becoming cloying.
The foam
The foam is aesthetic and functional — it carries aroma, creates texture in the first sip, and holds the coffee bean garnish. It forms from vigorous shaking emulsifying the coffee oils and proteins. No shortcut for this: shake hard.
Frequently Asked Questions
What is an espresso martini made of?
Vodka, coffee liqueur, and a shot of fresh espresso, shaken hard and strained. This version adds FLORENA Latte white chocolate liqueur for a richer finish.
How do I get the foam on an espresso martini?
Use fresh espresso and shake very hard for fifteen to twenty seconds. The crema emulsifies into the signature foam.
Can I use cold brew instead of espresso?
You can, for a smoother, less bitter flavor, but you will get much less foam. Fresh espresso gives the classic result.
Does an espresso martini have caffeine?
Yes. A single shot of espresso means a real dose of caffeine, so it makes a lively after-dinner drink.
What coffee liqueur is best?
A quality coffee liqueur such as Kahlua works well. Pair it with a good espresso and the drink comes together.
Can I make it less sweet?
Use a little less coffee liqueur and a slightly stronger espresso, and skip any added syrup.