60oz Espresso Martini Cocktail Recipe

There’s just something about an espresso martini—it’s like the best of both worlds, right? Bold coffee, smooth vodka, all in one glass.

Scale it up to 60 ounces and suddenly you’re the hero of the party. This 60oz espresso martini recipe is my go-to for big gatherings, and honestly, it keeps that rich flavor and creamy texture you want.

The original espresso martini? That’s thanks to Dick Bradsell, a London bartender back in the 1980s. He figured out how to balance caffeine and booze in a way that still just works.

Making a big batch keeps things easy, and you’re not stuck shaking drinks all night. I’m all for that.

You’ll see simple ingredients and steps below. I’m a stickler about flavor and texture, but I also want the drinks to look good—nobody wants a sad, flat martini.

60oz Espresso Martini Recipe

Whenever I need a crowd-pleasing coffee cocktail, this is what I make. It’s basically the same bold espresso martini, just scaled up and still balanced.

Equipment

• Espresso machine or moka pot for brewing espresso
• Large cocktail shaker or mixing pitcher
• Hawthorne strainer and fine mesh strainer
• Jigger or measuring cup
• Large mixing bowl or pitcher for batching
• Martini or coupe glasses for serving
• Ice for shaking and chilling
• Bar spoon for stirring
• Funnel and airtight bottle if storing ahead

Honestly, an espresso machine gives you the best crema and flavor, but a moka pot or even cold brew concentrate does the trick if that’s what you have. I always chill my glasses—makes a difference.

Ingredients

• 30 oz premium vodka (like Absolut, Grey Goose, or Ketel One)
• 15 oz coffee liqueur (Kahlúa, Tia Maria, or Mr Black)
• 15 oz freshly brewed espresso or cold brew concentrate
• 3–4 oz simple syrup (or maple syrup if you like it more natural)
• Ice for shaking
• Coffee beans for garnish

I always taste before serving and adjust the sweetness, just to be safe. Sometimes I’ll use vanilla vodka or a splash of salted caramel syrup if I’m feeling fancy.

Fresh espresso is key for that crema and aroma—cold brew works in a pinch, but it’s not quite the same.

Instructions

• Brew up your fresh espresso and let it cool for a bit.
• In a big shaker or pitcher, combine the vodka, coffee liqueur, espresso, and simple syrup.
• Fill with ice and shake hard for about 20 seconds—you want that foam.
• Strain through a Hawthorne strainer and fine mesh strainer into chilled glasses.
• Top each with three coffee beans for the classic look.

For parties, I usually batch the mix ahead and shake each drink to order. That way, the foam’s fresh and the drinks stay icy.

Notes

Mr Black is my favorite for a strong coffee kick, but Kahlúa is a bit sweeter if that’s your thing. Sometimes I’ll toss in a little Baileys or creme de cacao for a creamier twist.

If I’m in the mood, I swap vodka for rum or bourbon—totally changes the vibe. Tequila espresso martinis? Surprisingly good, with a hint of smoke.

Fresh espresso always wins for crema and aroma. If you need to prep ahead, the mix stores fine in the fridge for up to 24 hours.

Tasting Notes

First thing I notice is the frothy top. It’s smooth and creamy, kind of like the foam you get on a cappuccino.

Taking a sip, the texture is rich, but thankfully not too heavy. The foam really softens that punchy espresso flavor underneath.

The coffee flavor jumps out immediately. It’s bold—definitely a little bitter—but there’s this mild sweetness from the liqueur that keeps it from being harsh.

I pick up hints of cocoa and roasted beans that hang around after each sip. It’s got a lingering finish that’s pretty satisfying.

Honestly, this drink gives me affogato vibes—espresso over ice cream—because it’s both coffee-forward and a bit dessert-like. It just feels right as an after-dinner drink, especially when I’m in the mood for something smooth but still a little energizing.

Pairing it with desserts is a treat. I’m a fan of tiramisu or a good flourless chocolate cake—the creamy, chocolatey textures really play off the espresso and make the whole thing even richer.

As a dessert cocktail, it somehow scratches both the coffee and sweet itch in one glass. The way bitterness, sweetness, and creaminess come together here makes each sip feel just about perfect—not too strong, not too sugary.