The Two-Minute Espresso Martini (No Machine Needed)

The espresso martini has become one of the most ordered cocktails in the world, and most people assume you need a café-grade machine to make a good one at home. You don't.

The secret to a good espresso martini is the coffee. It needs to be strong, smooth and cold. Freshly pulled espresso is hot, so it melts the ice and waters the drink down. A liquid coffee extract is already cold and already consistent, which is exactly what you want in a shaker.

You'll need (serves 1):

• 30 ml vodka
• 30 ml TCB coffee extract
• 15 ml coffee liqueur
• 10 ml sugar syrup (optional, to taste)
• A good handful of ice
• 3 coffee beans to garnish

Method:

1. Add everything to a shaker with plenty of ice.
2. Shake hard for 15–20 seconds. This is what builds the foam on top.
3. Strain into a chilled coupe or martini glass.
4. Float three coffee beans on the foam.

That's it. Because the extract is the same strength every time, your second martini will taste exactly like your first. For a bar, that same consistency is what keeps a busy Friday night service running smoothly.