Tequila Espresso Martini Recipe
Looking for a bold, smooth cocktail with just the right kick? This tequila espresso martini recipe takes the classic to a whole new level. We have tested and tweaked it to find the perfect balance of rich coffee, smooth tequila, and just the right amount of sweetness.
Equipment
- Cocktail shaker
- Jigger or measuring tool
- Cocktail strainer
- Fine mesh Strainer
- Martini glass or coupe glass
- Coffee maker or espresso machine
Ingredients
- 2 oz tequila Reposado or silver
- 1 oz freshly brewed espresso chilled
- ¾ oz coffee liqueur Kahlúa or similar
- ½ oz simple syrup or Licor 43
- Ice for shaking
- 3 coffee beans or cinnamon sprinkle for garnish
Instructions
- Chill your glass by placing it in the freezer for 10 minutes.
- Brew your espresso and let it cool completely. Hot espresso will melt ice too quickly.
- Fill your shaker with ice until it's about ¾ full.
- Add all liquid ingredients to the shaker: tequila, cooled espresso, coffee liqueur, and simple syrup.
- Shake vigorously for at least 15-20 seconds. This is key for creating that creamy foam top!
- Double strain into your chilled glass to catch any ice chips or coffee grounds.
- Garnish with three coffee beans or a light dusting of cinnamon.
Notes
- No espresso machine? Strong cold brew concentrate works too. Just use 1.5 oz to match the intensity of espresso.
- Use fresh espresso no more than 20 minutes old. The oils help create that creamy layer on top.
- Warm coffee melts the ice too fast. We let ours cool in the freezer for five minutes before mixing.
- Too bitter? Add a bit more simple syrup. Too sweet? A few drops of orange bitters help balance it out.
- Add a pinch of cinnamon or a few drops of chocolate bitters to the shaker for an extra layer of flavor.