Espresso Martini
The Perfect Espresso Martini
When I set out to create the official recipe for our espresso martini, I had no idea it would spark such a debate. I knew everyone had their own version of the perfect martini, but I didn’t realize how fiercely other interpretations would be dismissed. When I gathered all four owners in the office to ask Joanna, the head of our blog, a concept question, it was Ryan who felt most passionately—though not about the direction I had in mind. His firm stance was that this recipe would have no cream, which came as a shock to someone like me who’s used to that little splash of Baileys. Initially, I was confused, as someone who has always opted for a cream espresso martini. But after plenty of delicious experiments and a few fun family game nights, I have to admit I was wrong. The perfect espresso martini is the color of coffee or cold brew straight from the tap.
So, while working at Tala has elevated my coffee standards, it has also raised the bar for my espresso martinis.
But my search for the perfect recipe didn’t end there. The next challenge? Deciding on the coffee liqueur and sweetness level. My trusty go-to, Kahlua, a longtime family favorite, was put to the test—and didn’t make the cut. Both Ryan and Milwalky Trace (a local restaurant that uses our coffee for their martinis) prefer Mr. Black. It’s a bit pricier, but its rich coffee flavor is worth every penny. Still, if you’re like my parents and loyal to your favorites, feel free to use what you have on hand!
Sweetness is totally subjective, so don’t be afraid to adjust the bourbon vanilla to your liking. As a self-proclaimed vanilla latte enthusiast, I love how the ¾ oz. adaptation pairs with our espresso, and I’ve been making it that way at home. The ½ oz. version is a solid baseline for most people who appreciate a good espresso martini and want to savor all the coffee notes.
It would be irresponsible of me not to warn you about how perfect this recipe is as a pick-me-up. It’s tailor-made for those late afternoon/early evening slumps. Swing by before we close at six to grab your espresso and a splash of vanilla. And from personal experience, the longer the espresso and bourbon vanilla sit together in your fridge (even for days), the more caramelized and delicious it becomes. So, don’t hesitate to stock up!
The Recipe
Ingredients:
I Amoret espresso shot
2 oz. vodka*
1 oz. coffee liqueur**
½ oz. Tala bourbon vanilla syrup***
Start by chilling your glass—I always prefer using ice water over just ice. Pour the ingredients into your shaker and fill it more than halfway with ice. Whether you’re stopping by the café to grab a double shot and syrup or making it at home, I like to wait until the espresso has cooled to room temperature before shaking. And when it comes to shaking, go longer than you think is necessary—this will give you the perfect foam. Once ready, strain into your now empty, cold glass. Enjoy!
*Ketel One or Tito's (or a comparable quality) works best, but feel free to use what you have!
**This one’s a big debate—the official Tala recommendation is Mr Black!
***Feel free to increase to ¾ oz. for a sweeter drink!
Mel Kreppein
Meet Mel, a Gurnee native that has a passion for people, planet, and coffee. Crafting at the Libertyville cafe, she spends her free time going on walks, doing art, and hanging out with her cat Prudence.