Espresso Martini

Give your next cocktail hour a boost with this decidedly dramatic drink. We felt only our exceptional Demerara Style Sugar would do when we crafted this dark and flavourful martini for maximum taste intensity. It’s easy to make and elevates the moment with style.

Prep Time
10 minutes
30 minutes chilling time
Cook Time
3 minutes
Two glasses of frothy espresso martini on a tray with a cocktail shaker with a third glass and a glass pitcher of espresso marti

Mortar and pestle OR coffee grinder OR heavy-duty resealable bag and a heavy-bottomed pot

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Medium heavy-bottomed saucepan

Heatproof spatula

Fine-mesh sieve

Airtight container (e.g. mason jar or reusable container with a tight-fitting lid)

Martini glasses x 2

Small liquid measuring cup OR small heat-proof container

Cocktail shaker OR 16 oz (473 ml) or larger mason jar with a tight-fitting lid

2 drinks
For the espresso simple syrup (makes 1 cup / 250 ml):
  • ¼ cup (24 g) whole espresso beans
  • 1 cup (250 ml) water
  • 1 cup (217 g) Redpath® Demerara Style Sugar, packed
  • 3 pcs (6 g) lemon zest, wide strips
  • ½ tsp (3 g) salt
For the martinis:
  • ¼ cup + 3 tbsp (3½ shots / 108 ml) vodka
  • ¼ cup (2 shots / 63 ml) espresso, chilled
  • 2 tbsp (1 shot / 30 ml) espresso simple syrup (recipe above), chilled
  • 1 tbsp + 1 tsp (½ shot + 1 tsp / 20 ml) coffee liqueur
Garnish (optional):
  • 6 espresso beans
For the espresso simple syrup:

Step 1

In a mortar and pestle, coarsely grind coffee beans until broken in half or into small pieces; do not grind into a fine powder (see Chef’s Tips).

Step 2

In a medium heavy-bottomed saucepan, combine the water, the Redpath® Demerara Style Sugar, strips of lemon zest, and salt. Place onto medium-high heat and bring to a boil. Stir to dissolve sugar. Reduce heat to medium-low. Add in the ground coffee beans and simmer; 1 minute.

Step 3

Remove from heat and allow to infuse and cool to room temperature. Place into the fridge to chill, stir every so often; 30 minutes.

Step 4

Strain simple syrup using a fine-mesh sieve into an airtight container. Discard beans and lemon zest. Store simple syrup in the fridge until needed.

Step 5

Place 2 martini glasses into the fridge to chill.

Step 6

Pull 2 shots of espresso using an espresso machine into a small liquid measuring cup or heat-proof container (see Chef’s Tips). Place into the fridge or freezer to chill completely; do not freeze.

To assemble the martinis:

Step 1

Fill a cocktail shaker with ice (see Chef’s Tips). Add the vodka, chilled espresso, cold espresso simple syrup, and coffee liqueur.

Step 2

Place the top onto the cocktail shaker and shake hard and vigorously until the outside of the shaker feels cold. Quickly strain and divide the contents into the chilled martini glasses.

Step 3

If desired, top each martini with 3 espresso beans.

Two glasses of frothy espresso martini on a tray with a cocktail shaker with a third glass and a glass pitcher of espresso martini in the background.