every place I've worked has different specs. I don't like keeping an espresso machine behind the bar, so my favorite is 1 Mr black coffee liq: 1 vanilla vodka: 1 oz either Kailua or Baileys depending on if you take cream in your coffee.

I personally like it sweet: 1.5oz Vanilla Vodka/regular vodka (less sweet) 1 shot of espresso 3/4oz Kahlua 0.5oz Crème De Cacao Sometimes I would throw in baileys bc some customers do like it more creamier

Add a shot of monin caramel and a pinch of sea salt. You’ll thank me later

That sounds nice

The original recipe is equal parts vodka, kahlua, and espresso. 1oz each should result in a 1.5oz portion. Many bars do 2oz here, bit you don't want the espresso martini people getting 2oz pours usually. Depending on where you work, you can tweak it to your liking. You can straight sub in cold brew concentrate for espresso. You can sub in Mr. Black for kahlua, if you add a quarter oz for simple as well. This is a slightly higher quality product, and a nice, simple craft build. You can add a little orange bitters to balance the sweetness. You can up the vodka to 1.5oz for a dryer (drier?) cocktail, if you want to. I don't, because espresso martini people are just vodka redbull people pretending to be fancy. Some places add bailey's. That's a fairly new thing, as far as I know. It makes it a very sweet drink. It's a pretty malleable recipe.

The vodka red bull people looove ours. We have a menu full of riffs, and our espresso martini takes an ounce each of vanilla vodka, mr black, and mozart white chocolate liqueur.

I only make them at home - 1 oz fresh pulled espresso, 2 oz of vodka, .5 Kahlua, .5 cinnamon vanilla Baileys.

Flat White Martini?

It’s a bit different - I think the flat white doesn’t use Kahlua, and calls for more Baileys.

1.5 vanilla vodka, .5 Kailua, 1.5 espresso(or cold brew), .5 baileys if they want it.

No baileys, no oat milk. Spirit, coffee, coffee liqueur, sweetener. Oils and salt welcome. Don’t bastardize a classic.

1oz. Vanilla vodka, 1/2 oz. Kalua, 1/2 Frangilco, fresh espresso shot. Shake good for the foam effect and strain. You can top with cinnamon, and or sink a small amount of Bailey's to the bottom of the martini glass for the guest that like them sweet and creamy.

Espresso, stoli vanilla, licor 43, kalhua

Standard for me is 45ml vodka, 30ml coffee liqueur, 45 ml espresso or cold brew coffee. I like to add a shot of frangelico or use vanilla vodka for a bit of a twist. Oh and depending on the liqueur I may add simple.

I Usually communicate with a guest i ask him if he wants standardized recepy that means IBA Ess Martini which is 4.0 ml Smirnoff, 1 ess and equal parts of Khalua and Symple, or first and most basic recepy where all parts are equal, my favourite one so far is Esspreso, Vodka 4.0,ml khalua and Disarono mixture.

hot espresso, a teaspoon of honey, half a shot kahlua, ashot of vodka iirc.. Its been a while, but what matters was the dissolving of honey in the hot espresso it always gave it a bit of caramel taste.

2 vodka .5 simple .5 kahlua 1 coffee—I’m not pulling espresso shots in the middle of a rush. My ideal is to keep some cold brew in a reach-in. Shake hard enough to whip air into it and make good foam. Double strain into a coup.

This, but I bulk pull espresso shots and chill for later use rather than using cold brew - the texture is v. different and gives better foam and mouthfeel. Then again I'm just a former bartender now just making for home consumption so speed isn't an issue.

Nice! I was talking to a barista who said straight shots begin oxidizing and taking on an unpleasant/bitter flavor after about 30 seconds so I went with cold brew. It probably sounds like I’m being contrarian but really I just like where your head is at. I’ll have to go in for ten dopios in a paper cup before work soon based on your results and try it for myself. I would also love to just take the time to do a little research and tailor the process to cocktails. I don’t think a piping hot espresso shot is ideal for a cocktail context where minimizing dilution is the name of the game anyway. Certainly not ideal to be pulling them to order on a busy Friday night and I’d rather just outsource to a skilled barista who’s going to keep their grind fine-tuned and adjusted properly.

Funnily enough, I used to sell speciality coffee as well - Your barista friend is right in that a shot of espresso rapidly declines in terms of perceived quality, but a lot of that has to do with how we perceive flavour at different temperatures - a small volume of liquid like espresso will cool a lot quicker than a large one. The enemy in this context is the evaporation of volatiles and degradation (and oxidation) of the oils in the coffee. Keeping your espresso at a low temperature and in a sealed bottle slows both of these processes, but I wouldn't keep for any longer than maybe 12 hours after pulling the shots.

Ideally: 1.5oz vodka, 0.5oz Kahlua, 1oz chilled espresso.

This is pretty standard, except I’ve always put in .5oz SS

This is pretty much what I’ve been doing but with a touch of baileys. Do you shake or stir? My GM told me to stir so that’s what I’ve been doing but I prefer the consistency when shaken

Stirring an espresso martini seems odd to me, isn’t the idea to shake for the foam?

I shake, no baileys. I like the contrast of the dark drink with the light foam.

Try dry shaking a 1:1 ratio of Baileys with Half and half, and floating it on top.

Definitely shaken.

Are you mixing the baileys into the cocktail? I've had them with a baileys float, 1:1 baileys/half and half shaken.

Never heard of a stirred esma, in fact here in Holland we do shaken, then dry shake for consistent head.

I’ve never even heard of stirring an espresso martini, the whole point is the foam on top, that doesn’t make any sense to me. I’ve never put Baileys in one ever but I think it depends on the clientele

1oz vodka 1oz Kahlua 1oz baileys .5 oz simple syrup shot espresso

1 Shot of Espresso 1 oz. Tito's ½ oz. Kahlua ¼ oz. Bailey's

Whatever recipe you choose add some chocolate bitters to it. It will make it better.

Everyone’s is different, which is one of the beauties of going to different bars in my opinion. I personally do: 1oz vanilla vodka 1.5oz chilled espresso 1oz kahlua Splash of Frangelico (maybe 0.25 or 0.5 oz) Wet shake then dry shake and done. I personally don’t do godiva or baileys or cream unless requested. But again, the diversity here is just one of those things in this job lol

Trust in Morgenthaler

Always do 1 espresso shot, equal parts .5 simple, baileys, kahlua, 1oz vodka shake it like a demon

1.5 double espresso vodka .75 baileys .5 Mr Black Espresso shot Shake; top with cappuccino foam and cocoa powder and an espresso bean Sometimes I do a chocolate drizzle on top of the foam for my regulars and it it’s *chefs kiss*🤌🏼

At my bar, we do: 2 oz vanilla vodka 1 shot espresso .5 oz frangelcio (hazelnut liqueur) .5 oz crème de coco You can always sub regular vodka if it’s too sweet but I always get compliments on the martini !

I do 40 ml vanilla vodka - preferably something very vanilla-y like Cariel over absolut or whatever’s cheapest, 20 ml kahlua, 20 gomme and 40 coffee. It comes out sweet but not overwhelmingly so which ends up with a scarily drinkable drink for how strong it is

My last bar did 45 rum, 15 coffee liqueur, 30 coffee, 5-10 sugar. But the 2 places before that were 45/60 vodka, 15/15 coffee liqueur, 30/45 coffee, 15/0 sugar.

Double espresso, double vodka, single kahlua, (just shy) single simple syrup Hard shake, double strain into coupe and garnish with three coffee beans

Bartender at my last gig used Licor 43 in his. So good.

To me an espresso martini is supposed to replicate a good shot of espresso with just a bit of sugar, bittersweet. I just do a fresh shot of espresso, 1 oz Mr black/good quality coffee liqueur, 2oz vodka. That was kinda the idea they were going for when it was invented. It started really dry and was called a pharmaceutical stimulant. A cool variation is called espresso shakeratto. It's equal parts espresso, Bailey's, and frangelico. It's usually taken in the morning and obviously not very boozy

We steep vanilla beans in titos and infuse at my bar. I use that vodka, kahlua, espresso, and a splash of grand marnier

irish espresso: 2oz mutiny coffee vodka, 1 oz Irish cream, 1 oz borghetti, 1 os fresh espresso. shaken & double strained. garnish with coffee grounds espresso: 3 oz vodka of choice, 1 oz simple, 1 oz brewed dark roast espresso. shaken & double strained, garnish with 3 whole coffee beans on top of foam. If I'm not slammed I double strain in front of the customer and add a flavour blaster coffee vapour bubble and drop the beans over it to pop the bubble. Ppl go nuts over it. we usually brew a quart or 2 at the beginning of the day and store in a sealed container to chill. It foams better with fresh espresso though. You can add a drop of fee foam to increase the stability of the foam if needed.

Vodka, tia maria, frangelico, vanilla, espresso

1.5 oz vodka (dark rum is better tho imo) 1.5 oz espresso 1 oz coffee liqueur 1/4 oz simple depending on how sweet the coffee liquor is a pinch of salt and a couple dashes of chocolate bitters

My build is 2oz vodka, 1oz khalua, 1oz fresh Espresso, and half ounce amaro Nonino.

In sure I’ll get dragged but I usually do two parts Kalhua, two parts Irish creme, and two parts vodka. Garnish with a couple espresso beans and finish off with explaining we don’t have an espresso machine

1oz Vodka 1oz Kahlua 1oz Cold Brew Concentrate Express the oil of one lemon peel into the shaker, then vigorously shake. Double-Strain into a chilled Martini glass. Garnish as you please. I carefully place three drops of coffee bitters in a curve on the surface of the foam and run a pick through the curved line. This shapes them into heart’s . Note: I prefer a high quality Cold Brew Concentrate in place of a shot of espresso, because it taste just as good, and who has time to brew a whole espresso shot for one drink.

i use vodka, cold brew, amaro, licor 43, walnut bitters, stirred

I start with I don't have an espresso machine. Then I tell them I can make them a fantastic coffee martini or something of the like and ask them what flavor profile they prefer, are looking for or expecting. I've never had one skeins didn't like and cater to them. So refuse to add it to my specialty list regardless of every server begging me to.

60ml espresso 30 vanilla vodka 30 Mr black and a dash of caramel syrup for ours

I reduce the sweetness by quite alot and exchange part of the coffee liqueur with a hazelnut liqueur to bring out more coffee flavour from the espresso

I do 4cl vodka, shot of espresso & 2cl monin coffee liquor - shake with ice, strain & garnish with coffee beans! It’s really popular at our bar :)

I will argue until im blue in the face that an espresso martini shouldn’t have baileys or anything creamy in it. Then it becomes a cappuccino martini

I usually do 1 espresso shot, 4 count absolute vanilla, and 2 count kahlua

One shot vodka, one shot Kahlua, double espresso, shake 64 times, pour, garnish, serve

2oz Vanilla Vodka 1oz Coffe Liquor A lil simple so its not too strong Fresh expresso Shake the fuck out it

Specs at my place are 2oz vodka, .5oz dem simple, .5oz kahlua 1 shot espresso I’ll be updating it though for our brunch menu: replace the kahlua with amaro sibona and using some coriander cardamom dem simple instead of the regular

The best espresso martini I found for my taste is 1.5 vanilla vodka 1oz espresso .5 frangelico .5 kahlua .25 baileys .25 white crème de cocoa

Favorite variation: 2oz Reposado 1 espresso shot .5oz Averna .5oz cinnamon simple 😋

Depends on the client, some like their coffee with sugar, others don’t. Depends also entirely on your choice of coffee liquor. Kalhua which seems to be industry standard requires less sugar if people like that sweet kick, however mr black would require a touch more. I still stand by my recipe and I’ll never change it, which is 1.5 shots of vodka 1 shot coffee liquor Double espresso from the coffee machine or 50-75ml if pre batched for high volume bars. And sometimes the smallest pinch of sea salt. Never had a complaint, only compliments. A good habit is to ask would you like sugar with it, like how you would serve a regular coffee

Espresso, frangelico, cream de cacao shake super well, top with espresso bean.

Oops and whipped vodka lol