This Smoked Espresso Martini is a bold, balanced cocktail built for late nights and special occasions—especially New Year’s Eve. Rich espresso provides deep coffee flavor and natural crema, while vodka keeps the drink clean and smooth. A touch of coffee liqueur rounds out the bitterness, and smoked simple syrup delivers a subtle layer of sweetness with real wood-fired character.
Rather than relying on liquid smoke or gimmicks, this recipe builds smokiness in two smart ways. First, smoked turbinado sugar is dissolved into a quick simple syrup, adding aroma without overpowering the drink. Second, the glass itself is lightly smoked just before pouring, creating an instant sensory hit as soon as the cocktail hits the rim.
Chef Tom keeps the ingredient list tight and the technique approachable. Dry-shaking before adding ice creates that signature espresso martini foam, while proper chilling keeps the drink smooth and balanced. The result is a cocktail that feels polished but not fussy—perfect for ringing in the new year or keeping the party going past midnight.
What You’ll Love About This Recipe
Real espresso flavor with natural crema
Subtle, aromatic smoke without bitterness
Simple ingredient list with bartender-approved technique
Perfect balance of bitterness, sweetness, and body
Ideal for New Year’s Eve or late-night entertaining
New Year’s Eve Smoked Espresso Martini
Tom Jackson
Rated 5.0 stars by 1 users
Category
Drinks
Cuisine
American
Servings
1
Prep Time
10 minutes
Cook Time
5 minutes
Calories
220
A smooth, smoky espresso martini with real coffee flavor and a wood-fired finish—perfect for New Year’s Eve.
Brew a strong espresso using an AeroPress with 45 grams of finely ground espresso and about 200 grams of hot water. Allow it to steep for a few minutes, then press and chill completely before mixing the cocktail. Cold espresso is key for proper foam and balance.
To make the smoked simple syrup, combine the smoked turbinado sugar and hot water in a small bowl. Stir until fully dissolved. You should notice a gentle smoky aroma right away.
Add the vodka, chilled espresso, coffee liqueur, and smoked simple syrup to a cocktail shaker. Shake vigorously without ice first. This dry shake helps build the signature espresso martini foam.
Add ice to the shaker and shake again until well chilled.
Place a small handful of hickory wood chips on a cedar plank and ignite them with a torch. Once smoking, invert a coupe glass over the smoke to trap it inside. Ten seconds is plenty—avoid oversmoking.
Immediately strain the cocktail into the smoked glass. Garnish with chocolate-covered coffee beans and serve right away.
Recipe Note
Recipe FAQ
Can I make this without an espresso machine? Yes. An AeroPress works perfectly and is ideal for small-batch espresso.
Why dry shake first? Dry shaking helps emulsify the espresso, creating a thicker foam before chilling.
How smoky should the glass be? Light smoke is best. Ten seconds is enough to add aroma without overpowering the drink.
Can I make the espresso ahead of time? Yes, but chill it completely and use it within 24 hours for best flavor.
Is this very sweet? No. The sweetness is subtle and balanced by espresso bitterness and vodka.
Recipe Highlights & Insights
Dry-shake technique improves texture and presentation
