Espresso Martini Recipe (NZ): How to Make One at Home

October 6, 2026
Share Tweet Pin E-mail

 

 

Recipes · Espresso Drinks

Espresso Martini Recipe (NZ): How to Make One at Home

By Mik Di Pacci, Founder & CEO, Di Pacci Coffee Company · Updated September 2026

Espresso martini recipe

The espresso martini has become one of the most popular cocktails going, and the difference between a good one and a great one almost always comes down to the espresso. A shot pulled fresh, with real crema on top, makes a genuinely better drink than instant coffee or a pod machine can — here's how to make one properly at home.

~2 minTotal time
1 shotFresh espresso, cooled slightly
ShakenNot stirred — it needs the froth
1 drinkRecipe below, easy to scale

📋 In this guide

  1. Why fresh espresso matters
  2. The recipe
  3. Step-by-step method
  4. Common mistakes
  5. No machine? Here's what still works
  6. Frequently asked questions

1. Why fresh espresso matters

An espresso martini gets its signature golden-brown foam from crema — the layer of emulsified oils that forms on top of a properly pulled espresso shot. Instant coffee or long-brewed coffee won't produce this, which is why the drink falls flat (literally) when made with anything other than real espresso. The espresso should also still be warm-to-hot when it goes into the shaker, since shaking hot liquid with ice is what chills it fast while trapping the foam.

2. The recipe

Classic Espresso Martini — makes 1 drink

  • 30ml vodka
  • 30ml coffee liqueur (such as Kahlúa)
  • 1 fresh espresso shot (about 30ml), slightly cooled
  • 10–15ml sugar syrup (optional, to taste)
  • Ice, for shaking
  • 3 coffee beans, to garnish

3. Step-by-step method

  1. Pull a fresh espresso shot and let it cool for a minute or two — you want it warm, not scalding, when it hits the ice.
  2. Fill a cocktail shaker with ice, then add the vodka, coffee liqueur, espresso, and sugar syrup if using.
  3. Shake hard for 15–20 seconds. This is the step that builds the foam — a half-hearted shake gives a thin, watery top instead of a proper crema-like layer.
  4. Double-strain into a chilled martini glass (through both the shaker's built-in strainer and a fine mesh strainer) to keep ice shards and coffee grounds out of the glass.
  5. Garnish with three coffee beans on top of the foam — traditionally said to represent health, wealth, and happiness.
Tip: chill your martini glass in the freezer for a few minutes beforehand — a cold glass keeps the drink at temperature longer and helps the foam hold its shape.

4. Common mistakes

  • Using instant or pre-made coffee. Without real crema, the drink won't get that signature foam layer — this is the single biggest factor in how the drink turns out.
  • Not shaking hard enough. The foam comes from vigorous agitation, not from the ingredients alone.
  • Letting the espresso go cold before shaking. Room-temperature or cold espresso shakes up thinner and doesn't chill the drink as effectively.
  • Skipping the fine strainer. A shaker's built-in strainer alone often lets small ice shards and coffee fines through.

5. No machine? Here's what still works

A home espresso machine gives the most reliable crema, but a stovetop moka pot also produces a strong, concentrated shot that works well in this recipe if you don't have one — see our moka pot brewing guide. Whatever you brew on, start with good fresh coffee beans — the flavour carries straight through into the glass.

Set up for espresso martinis at home

Shop Home Machines Shop Coffee Beans

Frequently asked questions

Can I make an espresso martini without an espresso machine?

Yes — a stovetop moka pot produces a strong, concentrated shot that works well in this recipe. It won't have quite the same crema as a machine-pulled shot, but it's a solid alternative.

Why doesn't my espresso martini have foam?

Foam comes from crema in the espresso combined with a hard, vigorous shake. Instant coffee, weak coffee, or a half-hearted shake are the most common reasons the foam doesn't form properly.

Do I need sugar syrup in an espresso martini?

It's optional and mostly down to taste — the coffee liqueur already adds sweetness, so some people skip the syrup entirely or add just a small amount.

What coffee beans work best for an espresso martini?

A medium to dark roast with good body tends to hold its own against the vodka and liqueur — very light, delicate roasts can get lost in the drink.

Can I make espresso martinis for a crowd in advance?

You can batch the vodka, coffee liqueur, and syrup ahead of time, but the espresso is best pulled fresh and shaken to order for each drink, since the foam doesn't hold well if made too far in advance.

MD

About the author

Mik Di Pacci, Founder & CEO, Di Pacci Coffee Company

Mik Di Pacci founded Di Pacci Coffee Company in 2010, starting with a single coffee cart in Marrickville, Sydney, and growing it into a specialist coffee-machine and grinder business that now serves customers across Australia, New Zealand, and beyond. He has spent more than two decades in coffee — roasting, servicing equipment, and helping home baristas and cafés choose the right gear. Browse our home espresso machines or call the Di Pacci NZ team on 09 9779924.