This amaretto espresso martini is rich, nutty with amazing coffee-flavor. It’s a twist on the classic espresso martini that swaps coffee liqueur for amaretto, and the almond flavor works so well with espresso it’s hard to go back.
About this recipe
This is an espresso martini made with vodka, amaretto, fresh espresso, and a little simple syrup. Amaretto is a sweet, almond-flavored Italian liqueur with a slight bitterness that pairs really nicely with coffee. It’s not as sharp as a classic espresso martini, a bit rounder and more dessert-like, but the espresso keeps it from being too sweet.
I use a proper espresso here made hot and fresh. The crema from a real shot is what gives you that frothy top, and it’s the thing most people get wrong when they make espresso martinis at home. I’m a bit embarrased to say I used to make this recipe with instant coffee when I first started lol! But I have learned the errors of my ways and I will never go back to not using hot espresso. Pull it hot, add it straight to the shaker with lots of ice, and shake hard for a full 20 to 30 seconds. That’s what gets you the foam.
The simple syrup is optional but I like it in here. Amaretto is sweet but the syrup smooths everything out and gives the drink a slightly silkier texture. You could also swap it for my homemade non-alcoholic coffee liqueur if you want an extra hit of coffee flavor, or just leave it out altogether.
Key ingredients and why
- Vodka: The base spirit. Keeps things clean and lets the amaretto and espresso do their thing.
- Amaretto: Sweet, almond-flavored, and slightly bitter. It’s what makes this version different from a classic espresso martini. A little goes a long way.
- Freshly brewed espresso: Pull it hot, use it straight away. The crema is what creates the foam. Cold brew or instant won’t give you the same result.
- Simple syrup: Just a little, to smooth out the drink and add a touch of extra sweetness. You can swap it for my homemade non-alcoholic coffee liqueur for more coffee depth, or leave it out if you prefer.
Method
- Pop your glass in the freezer while you make the drink.
- Make your espresso shot so it’s hot and ready to go
- While it’s brewing, add vodka, amaretto and simple syrup to a cocktail shaker. Fill with ice and add over the espresso.
- Shake really hard for around 30 seconds to make sure the drink is ice-cold and you create foam.
- Strain fast so the froth makes it into the glass. Garnish with three coffee beans.
Variations
- Add cream: A splash of half-and-half or heavy cream makes this richer and closer to a Blushin Russian.
- Swap the vodka for gin: The botanicals in gin work surprisingly well with the almond notes in amaretto.
Related recipes
- Eggnog Espresso Martini – a creamy, festive version with eggnog
- Homemade Non-Alcoholic Coffee Liqueur – great as a simple syrup swap in this drink
- Blushin Russian Cocktail – if you want to add cream to this drink, this is basically what you get
- Amaretto Stone Sour – another great amaretto cocktail
Amaretto Espresso Martini
Ingredients
- 2 oz vodka
- 1/2 oz amaretto
- 1/2 oz simple syrup
- 1 oz espresso shot freshly brewed
- Ice
- Coffee beans for garnish
Instructions
- Pull a shot of espresso.
- Chill a coupe glass in the freezer.
- Fill a cocktail shaker generously with ice.
- Add the vodka, amaretto, espresso, and simple syrup.
- Shake hard for 20 to 30 seconds until very cold and frothy.
- Strain quickly into the chilled coupe glass.
- Garnish with three coffee beans.
Notes
- Espresso: Use a freshly pulled shot, hot with crema. The crema is what creates the frothy top. Cold brew or instant won’t give you the same result.
- Simple syrup swap: You can replace the simple syrup with homemade non-alcoholic coffee liqueur for more coffee depth, or a coffee liqueur if you want to go full classic.
