I perfected a Baileys Vodka Martini using only six ingredients, espresso, coffee liquor, vodka and Baileys Irish Cream, and I’m excited to share the simple recipe behind this chilled espresso martini.

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I never thought a nightcap could feel this slyly indulgent, but one sip had me rethinking everything. With freshly brewed espresso and Baileys Irish Cream doing a little slow tango in the glass, it’s the kind of drink that makes you whisper taste this.

I like to joke that it’s my cheeky Baileys Vodka Martini cousin, and honestly if you’ve ever typed Espresso Martini Recipe Easy into search you know the internet’s full of takes. It’s smooth, kind of dangerous, and perfect for when you want dessert without committing to cake.

Trust me youll want a second one, even if you shouldn’t.

Ingredients

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Quick takes on the main ingredients, cause they really shape this boozy coffee treat.

Espresso: Strong caffeine kick, very low calories, tiny carbs, adds bitter coffee flavor and aroma.
Vodka: Neutral spirit, no protein or fibre, adds alcohol warmth and body, contributes calories.
Coffee liqueur: Sweet and syrupy, high sugar and carbs, gives coffee depth and extra sweetness.
Baileys Irish Cream: Creamy, sweet, has dairy so some fat and sugar, adds smooth dessert like notes.
Simple syrup: Plain sugar dissolved in water, pure carbs, boosts sweetness and balances espresso bitterness.
Ice cubes: Chill and dilute, lowers strength and temp, no nutrition but crucial for texture.

Ingredient Quantities

Freshly brewed espresso, cooled, 1 oz (30 ml)

Vodka, 1.5 oz (45 ml)

Coffee liqueur (eg Kahlua), 1 oz (30 ml)

Baileys Irish Cream, 1 oz (30 ml)

Simple syrup, 1/2 oz (15 ml)

Ice cubes, about 1 cup

How to Make this

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1. Chill your martini glass in the freezer for at least 5 minutes so the drink stays cold longer.

2. Brew 1 oz (30 ml) espresso and let it cool to room temp, or use 1 oz strong cold brew if you dont have an espresso machine.

3. Add to a cocktail shaker: cooled espresso 1 oz (30 ml), vodka
1.5 oz (45 ml), coffee liqueur 1 oz (30 ml), Baileys Irish Cream 1 oz (30 ml) and simple syrup 1/2 oz (15 ml).

4. If you want extra foam, give everything a quick dry shake (no ice) for about 10 seconds to help emulsify the Baileys, then continue to the next step.

5. Fill the shaker with about 1 cup ice cubes, seal and shake very hard for 15 to 25 seconds until the outside of the shaker gets frosty and you see a good creamy foam forming.

6. Strain the cocktail through a fine mesh strainer into the chilled glass to catch ice chips so the texture stays silky.

7. Garnish with 3 coffee beans on top or a light dusting of cocoa powder, whichever you like more.

8. Serve immediately, sip slowly, and dont let it sit or the foam will collapse.

Equipment Needed

1. martini glass, chilled in the freezer
2. cocktail shaker with lid (cobbler or Boston type)
3. jigger or measuring spoons for 1 oz, 1.5 oz and 1/2 oz
4. espresso machine or strong cold brew/coffee maker
5. fine mesh strainer to catch ice chips and dust cocoa
6. ice tray or ice maker for about 1 cup of cubes
7. small saucepan or microwave-safe jar to make simple syrup if you dont have it ready

FAQ

Q: Can I use instant coffee instead of espresso?

You can, but instant wont give the same crema or rich flavor. Strongly brewed espresso or concentrated cold brew works best.

Q: How do I make it less sweet?

Reduce or skip the simple syrup, use a less sweet coffee liqueur, or add a bit more vodka to balance sweetness.

Q: Can I make this ahead for a party?

Mix the alcohol components and chilled espresso in a pitcher and keep cold, then shake individual servings with ice to get the foam right before serving.

Q: What if I dont have a cocktail shaker?

Use a mason jar with a tight lid. Shake hard until frothy, but be careful when opening because pressure can build up.

Q: Is there a non alcoholic version?

Yes make cold brew or strong coffee, add coffee syrup or non alcoholic coffee liqueur substitute, a splash of cream or dairy free creamer, and shake with ice for froth.

Q: How many calories are in this drink?

Roughly 200 to 300 calories depending on brands and exact amounts, Baileys and coffee liqueur add most of the calories.

Easy Espresso Martini Recipe With Baileys Substitutions and Variations

Easy Espresso Martini Recipe With Baileys

Ingredients:

Freshly brewed espresso, cooled, 1 oz (30 ml)
Vodka, 1.5 oz (45 ml)
Coffee liqueur (eg Kahlua), 1 oz (30 ml)
Baileys Irish Cream, 1 oz (30 ml)
Simple syrup, 1/2 oz (15 ml)
Ice cubes, about 1 cup

Method:
1. Add the cooled espresso, vodka, coffee liqueur, Baileys and simple syrup into a cocktail shaker.
2. Fill the shaker with ice (about 1 cup), cover and shake hard for 15 to 20 seconds until the outside of the shaker is very cold and a frothy crema forms.
3. Double strain into a chilled martini or coupe glass. If you want a prettier foam, shake once without ice first, then again with ice.
4. Garnish with 3 coffee beans or a light dusting of cocoa powder. Serve right away, its best fresh.

Substitutions:

Espresso: use 1 oz (30 ml) strong cold brew concentrate or 1 tsp instant espresso dissolved in 1 oz hot water and cooled — same coffee flavor, just easier.
Vodka: swap for 1.5 oz (45 ml) blanco rum for a slightly sweeter, rounder profile or 1.5 oz bourbon for warm vanilla notes.
Baileys Irish Cream: replace with 1 oz (30 ml) another cream liqueur like Carolans or chocolate cream liqueur, or for a non alcoholic texture use 1 oz cream mixed with 1/4 oz coffee liqueur and 1/4 oz simple syrup.
Simple syrup: use 1/2 oz (15 ml) agave nectar or maple syrup (use the same volume) or honey syrup (equal parts honey and warm water) — note each will change sweetness and mouthfeel slightly.

Tips: chill your glass, use coffee ice cubes if you want no dilution, and shake well to get that glossy foam on top.

Pro Tips

1) Chill your metal shaker or even the shaker tin in the freezer for 5 to 10 minutes before you start. A colder shaker freezes faster on the outside and helps build and keep that creamy foam, plus it makes less dilution.

2) Let the espresso get completely cool before it hits the shaker, even a little warmth will kill the foam and make the drink thinner. If you dont have time, use a strong cold brew instead.

3) Dry-shake first for about 8 to 12 seconds to emulsify the cream liqueur, then add ice and shake hard. That two-step shake gives you a silkier, longer-lasting head, trust me its worth the extra second.

4) Double-strain through a fine mesh to catch tiny ice shards for a smoother mouthfeel, and if you want a fancier finish grate a little dark chocolate over the top instead of cocoa powder — looks better and tastes richer.

5) Taste before you serve and tweak the sweetness to your liking; a little less syrup keeps the coffee bite, a touch more brightens the drink. Serve immediately and hold the glass by the stem so body heat dont melt your foam too fast.

Easy Espresso Martini Recipe With Baileys

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

335

kcal

Equipment: 1. martini glass, chilled in the freezer
2. cocktail shaker with lid (cobbler or Boston type)
3. jigger or measuring spoons for 1 oz, 1.5 oz and 1/2 oz
4. espresso machine or strong cold brew/coffee maker
5. fine mesh strainer to catch ice chips and dust cocoa
6. ice tray or ice maker for about 1 cup of cubes
7. small saucepan or microwave-safe jar to make simple syrup if you dont have it ready

Ingredients

Freshly brewed espresso, cooled, 1 oz (30 ml)
Vodka, 1.5 oz (45 ml)
Coffee liqueur (eg Kahlua), 1 oz (30 ml)
Baileys Irish Cream, 1 oz (30 ml)
Simple syrup, 1/2 oz (15 ml)
Ice cubes, about 1 cup

Directions

Chill your martini glass in the freezer for at least 5 minutes so the drink stays cold longer.
Brew 1 oz (30 ml) espresso and let it cool to room temp, or use 1 oz strong cold brew if you dont have an espresso machine.
Add to a cocktail shaker: cooled espresso 1 oz (30 ml), vodka
5 oz (45 ml), coffee liqueur 1 oz (30 ml), Baileys Irish Cream 1 oz (30 ml) and simple syrup 1/2 oz (15 ml).
If you want extra foam, give everything a quick dry shake (no ice) for about 10 seconds to help emulsify the Baileys, then continue to the next step.
Fill the shaker with about 1 cup ice cubes, seal and shake very hard for 15 to 25 seconds until the outside of the shaker gets frosty and you see a good creamy foam forming.
Strain the cocktail through a fine mesh strainer into the chilled glass to catch ice chips so the texture stays silky.
Garnish with 3 coffee beans on top or a light dusting of cocoa powder, whichever you like more.
Serve immediately, sip slowly, and dont let it sit or the foam will collapse.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.