There are evenings when I want to go to bed early and make responsible choices.

And then there are evenings when I want coffee at 9:30 p.m. and know full well that’s a terrible idea.

That’s how I fell into making my first Espresso Martini.

I had leftover espresso from earlier in the day. I had vodka. I had Kahlua. And I was standing in my kitchen thinking, what if I combine bad decisions into one very good one?

I’m not a trained bartender. I do not have perfect bar tools lined up like a magazine spread. But I do have curiosity and a willingness to shake things aggressively when necessary.

The first time I made it, I did not shake it hard enough. It tasted fine, but it looked flat. The second time, I shook that shaker like it owed me money. And suddenly, there it was. That silky foam on top. The fancy coffee shop vibe. The tiny confidence boost.

Now this is the drink I make when dinner runs long and nobody wants the night to end just yet.

Ingredients You’ll Need

1. 40 ml vodka
2. 20 ml Kahlua
3. 20 ml espresso, cooled
4. 3 coffee beans for garnish

How I Make It

1. Place the vodka, Kahlua, and cooled espresso into a cocktail shaker.
2. Add a generous handful of ice.
3. Shake vigorously about 10 strong shakes.
4. Pour briskly into a cocktail glass. If foam sticks inside the shaker, scrape it out gently on top.
5. Garnish with three coffee beans and serve immediately.

Simple ingredients. Strong personality.

Why This Is My Late-Night Favorite

• Coffee With a Personality: It gives you that espresso kick but wraps it in something smooth and grown-up.

• Feels Fancy Without Trying Too Hard: The foam and coffee beans make it look impressive even though it is very straightforward.

• The Shake Is Therapeutic: There is something satisfying about shaking ice loudly in your kitchen.

• Perfect After Dinner Drink: It bridges the gap between dessert and “maybe one more round.”

• Small Ingredient List: I love when I do not need a shopping list longer than the recipe.

• Balanced Sweetness: The Kahlua softens the espresso without turning it into syrup.

• It Starts Conversations: People see it and immediately ask how you made it.

• Confidence in a Glass: I do not know why, but holding one just feels cool.

Tips I Learned the Hard Way

• Cool the Espresso First: Hot espresso melts the ice too quickly and waters everything down. Let it cool a bit.

• Shake Harder Than You Think: The foam comes from a proper shake. If you are being gentle, it will not happen.

• Use Fresh Espresso if Possible: Strong, fresh coffee makes a noticeable difference in flavor.

• Do Not Skip the Ice: Even if your espresso is cold. The chill and dilution matter.

• Pour Briskly: A confident pour helps the foam settle nicely on top.

• Taste Your Kahlua: Some coffee liqueurs are sweeter than others. Adjust slightly if needed.

• Chill the Glass: A cold glass keeps the drink silky longer.

• Three Beans Matter: Tradition says they represent health, wealth, and happiness. I like that idea.

Variations You Will Enjoy Trying

• Vanilla Twist: Add a tiny splash of vanilla extract for warmth.

• Salted Edge: A very small pinch of salt in the shaker makes the coffee flavor pop.

• Chocolate Version: A splash of chocolate liqueur turns it into dessert.

• Less Sweet Option: Reduce the Kahlua slightly for a sharper espresso flavor.

• Dairy Touch: A tiny splash of cream makes it softer and richer.

• Decaf Version: If you love the taste but want to sleep later, use decaf espresso.

• Hazelnut Swap: Use a hazelnut liqueur for a nutty finish.

• Stronger Coffee Kick: Increase espresso slightly if you want more intensity.

Storage and Leftover Tips

• Best Served Immediately: This drink shines right after shaking while the foam is fresh.

• Pre-Brew Espresso: You can brew espresso earlier and keep it chilled in the fridge.

• Do Not Store Mixed: Once shaken, it loses texture if it sits too long.

• Keep Coffee Liqueur Sealed Tightly: It keeps its flavor better that way.

• Batch for Guests Carefully: Mix vodka and Kahlua ahead of time. Add espresso and ice just before serving.

• Use Fresh Ice Every Time: Old freezer ice can dull the flavor.

• Rinse the Shaker Quickly After: Dried coffee residue is stubborn. Trust me.

How I Like to Serve It

• In a Simple Cocktail Glass: Nothing overly dramatic. Let the foam do the talking.

• With Dim Lights: This drink belongs in a cozy setting.

• After a Good Meal: It feels like the perfect full stop.

• With Soft Music Playing: It is a slow-sip kind of drink.

• Paired With Chocolate: Dark chocolate and espresso martini are best friends.

• With Close Friends: It feels celebratory without being loud.

FAQs

1. Can I use regular brewed coffee: You can, but espresso gives it a stronger, richer flavor.
2. Why is my drink not foamy: Most likely you did not shake it hard enough or long enough.
3. Can I make it sweeter: Add a small splash of simple syrup if you prefer.
4. Is it very strong: It has both alcohol and caffeine, so yes, it has some kick.
5. Can I use instant espresso: In a pinch, yes. Just make it strong and let it cool.
6. What glass works best: A martini or coupe glass keeps it classic.
7. Do I need to garnish: You do not have to, but the coffee beans add aroma and charm.
8. Can I double the recipe: Absolutely. Just make sure your shaker is large enough.

The Last Sip

This drink reminds me that sometimes you do not have to choose between coffee and a cocktail.

You can have both.

And if you do not get that perfect foam the first time, shake it again tomorrow night. Practice makes progress. And honestly, I do not mind practicing this one at all.