Espresso Martini Recipe with Baileys and Kahlua

Properly shaking and aerating your espresso martini is the key to a frothy top. 15-30 seconds of vigorous shaking with ice should do the trick. Pouring your drink into your serving glass immediately after shaking will also ensure the drink is still aerated and frothy.

I have found that strongly brewed coffee can be used in place of espresso in many recipes. If you do not have espresso at home, give strongly brewed coffee a try in this recipe! What does strong brewed coffee mean? It means a higher proportion of coffee grounds to water than a standard brew, making a more concentrated coffee. Start by adding one or two extra scoops of grounds to your usual brewing method is a good place to start.

According to the Baileys website, Baileys Irish Cream does not need to be refrigerated. They recommend storing it at a temperature between 32°F to 77°F and out of direct sunlight.

According to the Baileys website, Baileys Irish Cream lasts 2 years from the day of bottling, opened or unopened when stored at the optimum temperature (0 to 25°C/32 to 77°F). They note that this varies for different flavors/varieties of Baileys. They also note that small bottles (100ml or less) last for 18 months.

No, but it is recommended that it is stored in a cool, dry place. Also make sure the cap of your Kahlua is put on tightly in between enjoying this liqueur.

According to Kahlua’s website, Kahlua has a shelf life of 4-years. They say it’s actually ok to enjoy longer but the coffee flavor tends to fade.

Yes! If vodka is not your thing, try rum, tequila, or even gin!

Both a white rum (also called light, clear, or silver rum) or a dark rum would work in an espresso martini as they are good for mixing into drinks.

Tequila blanco, also known as white tequila or silver tequila, is often considered one of the best tequilas for mixed drinks. 

Yes! Since it’s recommended that you used chilled espresso for this recipe already you can definitely make this into a batch cocktail! Simply multiply all the ingredients by the number of servings you need and mix everything together in a large pitcher WITHOUT the ice (you don’t want to dilute it). Refrigerate the mixture until ready to serve, stirring again before using. For the best presentation and that signature frothy top, shake small batches (2 to 4 servings at a time) vigorously with ice rather than serving straight from the pitcher.

No problem! I personally love using a Moka Pot stovetop espresso maker for this (they’re more affordable and easy to store). You can also use strongly brewed coffee in a pinch if needed (use a higher coffee-to-water ratio by simply adding an extra scoop or two to what you’d normally make as a starting point).