Make it with Black Flannel White Lace Vodka
Use White Lace Vodka for the vodka, keeping the recipe quantity and method.
Our expression: White Lace Vodka · White Lace VodkaBlack Flannel Academy
Espresso Martini
Boozy · Coffee · Spirit-forward · Vodka
Coffee roast, liqueur sweetness and vodka meet an aerated espresso texture; extraction and syrup determine much of the balance.
IBA published specification · 1 reference serve.
Glassware
Cocktail glass
Technique
Shake
Ice
None in serving glass
Garnish
3 coffee beans
Preparation effort
Moderate
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Vodka | 50 | 1.69 | 50 ml Vodka |
| Kahlúa | 30 | 1.01 | 30 ml Kahlúa |
| Sugar Syrup | 10 | 0.34 | 10 ml Sugar Syrup |
| 1 strong Espresso | — | — | 1 strong Espresso |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Shake the measured ingredients with ice and strain into a chilled glass.
Glass: Cocktail glass. Ice: None in serving glass. Garnish: 3 coffee beans.
Flavor & balance
- Boozy (Spirit-Forward) (dominant): Little nonalcoholic lengthening leaves the spirit or fortified ingredients prominent after chilling and dilution.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
Dry vermouth or a dry style name describes low sweetness, not proven astringency. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: premix with dilution trial.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Set coffee extraction or preparation separately; standardize its yield and temperature.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
The source specifies one strong espresso without a volume. Set and record the espresso yield before batching; neither crema nor coffee intensity can be assumed from volume alone.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.