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Rémy Espresso Martini

Having perfected the art of mixing drinks, there’s one that’s liked for its rich flavor and invigorating kick: the Rémy Espresso Martini. It’s a blend that wakes up the senses, combining the smooth taste of Rémy Martin VSOP with the boldness of espresso, coffee liqueur, and simple syrup. It’s not just about the caffeine; it’s the way these flavors marry to create something truly special. The velvety texture and the hint of sweetness makes it delicious. Let me show you how to whip up a Rémy Espresso Martini.

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Rémy Espresso Martini

Rémy Espresso Martini

Prep Time: 8 minutes
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Course: Drinks
Keyword: Cognac, Espresso, Martini
Servings: 1
Author: Paul Kushner
Here's the recipe for crafting a Rémy Espresso Martini, a drink that combines the deep flavors of Rémy Martin cognac with the boldness of fresh espresso.


  • 1 1/2 oz. Rémy Martin VSOP
  • 1 oz. Espresso brewed and cooled
  • 1/2 oz. Coffee liqueur
  • 1/4 oz. Simple syrup adjust to taste
  • 3 Coffee beans for garnish


  • Prepare the Espresso:
  • Brew a strong espresso and allow it to cool. This ensures your cocktail remains chilled and doesn’t get watered down.
  • Mix the Cocktail:
  • In a cocktail shaker, combine the Rémy Martin VSOP, cooled espresso, coffee liqueur, and simple syrup.
  • Fill the shaker with ice if you want it cold.
  • Shake:
  • Shake vigorously for about 15 seconds. This not only chills the drink but also creates a nice frothy top when poured.
  • Strain:
  • Strain the mixture into a chilled martini glass. The aim is to have a smooth liquid with a frothy top.
  • Garnish:
  • Place three coffee beans on top of the froth for a classic espresso martini garnish. This adds a visual appeal and a hint of coffee aroma.
  • Serve:
  • Serve immediately and enjoy the perfect balance of rich cognac and bold espresso in your Rémy Espresso Martini.
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Rémy Espresso Martini
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Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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