Ingredients

1 oz vodka
1 oz coffee liqueur (e.g., Kahlúa)
1 oz coconut cream
1 oz fresh espresso or strong brewed coffee, chilled
1/2 oz simple syrup (optional, for added sweetness)
Ice cubes
Toasted coconut flakes (for garnish)
Coffee beans (for garnish)

Instructions

Preparation

Step 1: Prepare the espresso or strong brewed coffee in advance and allow it to chill. Using fresh espresso will enhance the richness and boldness of the cocktail.

Step 2: If you’d like to garnish the rim of the martini glass, spread toasted coconut flakes on a small plate. Dampen the rim of the glass with water or a bit of simple syrup, then press the rim into the coconut flakes to coat evenly. Set aside.

Step 3: Fill a cocktail shaker with ice cubes. Add vodka, coffee liqueur, coconut cream, chilled espresso, and simple syrup (if using).

Step 4: Secure the shaker lid tightly and shake vigorously for about 15-20 seconds. The shaking process is key to creating a creamy, frothy texture that enhances the cocktail’s appeal.

Step 5: Strain the mixture into the prepared martini glass. Use a fine mesh strainer if you want to remove any ice shards for a smoother presentation.

Step 6: Garnish the drink with a sprinkle of toasted coconut flakes or a few whole coffee beans on top. Serve immediately and enjoy the bold, tropical flavors of the Coconut Coffee Martini.

Notes

For the best flavor, use high-quality ingredients. A premium vodka will enhance the smoothness of the drink, and fresh espresso will deliver a rich and authentic coffee flavor. Chilling the espresso beforehand is crucial to avoid diluting the cocktail with excess ice. If you don’t have coconut cream, you can use coconut milk, but the drink may be less creamy.

To toast coconut flakes, simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown. Let them cool before using them as a garnish.

Prep Time: 5 minutes
Cook Time: None

Nutrition

Calories: 200
Sodium: 10mg
Protein: 1g