Frozen Salted Espresso Martinis


If you're an espresso martini fan, you'll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they're processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso's bitterness. Make sure to chill the glasses before serving and enjoy right away.

Frozen Salted Espresso Martini
Photo: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
Active Time:
5 mins
Freeze Time:
4 hrs
Total Time:
4 hrs 5 mins


  • 1 ⅔ cups brewed espresso, at room temperature

  • 6 tablespoons (3 ounces) coffee liqueur (such as Kahlúa)

  • ¼ cup (2 ounces) vodka

  • 1 tablespoon tablespoon simple syrup (see Note)

  • Flaky sea salt (such as Maldon)

  • 6 coffee beans


  1. Pour espresso into an ice cube tray. Freeze until solid, about 4 hours.

  2. Process espresso ice cubes, coffee liqueur, vodka, and simple syrup in a blender until smooth, about 1 minute. Pour evenly into 2 chilled coupe martini glasses; garnish each with a pinch of sea salt and 3 coffee beans. Serve immediately.


Associated Recipe: Simple Syrup

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