Tiramisu Espresso Martini Cocktail
A rich, dessert-style Tiramisu Espresso Martini that layers vodka, coffee liqueur, Irish cream, and fresh espresso with a soft cream topping and cocoa for a sweet, creamy pick-me-up.
Equipment
- Cocktail shaker
- Martini glass or coupe glass
- Jigger
- Fine strainer
- Espresso machine or strong coffee maker
- Small bowl and spoon
- Microplane grater or peeler
- Measuring spoon
Ingredients
- 1 oz vodka vanilla vodka if you like a softer edge
- 1 oz coffee liqueur such as Kahlúa or Tia Maria
- 1 oz Irish cream such as Baileys
- 1 oz fresh espresso or strong coffee slightly cooled
- 1 tsp heavy cream or cream liqueur for a creamy layer on top
- 0.25 tsp vanilla extract optional, adds depth
- Ice cubes for shaking
- Cocoa powder or chocolate shavings for garnish
- Whipped cream optional, for topping
- Amaretto optional splash for a nutty flavor
Instructions
- Chill a martini or coupe glass in the fridge or freezer so the cocktail stays cold and velvety.
- Brew a shot of fresh espresso (or strong coffee) and let it cool slightly so it doesn't melt the ice too quickly.
- Fill a cocktail shaker halfway with ice cubes.
- Add the vodka, coffee liqueur, Irish cream, cooled espresso, and vanilla extract to the shaker. Add a small splash of amaretto if you want a nutty twist.
- Shake hard for 15–20 seconds, until the outside of the shaker feels frosty and a nice foam has formed inside.
- Double strain the mixture through a fine strainer into the chilled martini glass to catch any ice shards and keep the texture silky.
- Slowly pour the heavy cream or cream liqueur over the top, using the back of a spoon if you'd like to float it in a soft layer.
- Dust the top with cocoa powder or add a few chocolate shavings. If desired, finish with a small swirl of whipped cream for an extra tiramisu vibe.
- Serve immediately while the foam is fresh and the coffee aroma is at its strongest.
Notes
Fresh espresso makes a big difference here—its aroma and crema help build that signature foam on top. If you don't have espresso, use very strong coffee instead.
To cut the sweetness, reduce the amount of Irish cream or skip the vanilla extract. For a richer, more dessert-like drink, add a splash of amaretto or a little extra cream liqueur.
Serve the cocktail right away so the foam stays thick and the texture remains smooth. A light dusting of cocoa powder or a few chocolate shavings on top really drives home the tiramisu flavor.