Recipe: Espresso Martini

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Recipe: Espresso Martini

Welcome to another round of cocktails. This time it’s all about the great fusion of vodka and espresso; the natty Espresso Martini. A rather unlikely combination, bringing a whole new flavor to the table. And the secret for some extra foaminess: Aquafaba.

Words: Wenke Walter
Photos: Isabelle Bamberg 
If you don’t know queen aquafaba yet, she’s a magical bean liquid. Aqua means water, and faba means beans. So aquafaba is the water in which legumes such as chickpeas have been cooked. You can use it as replacement for egg whites and it makes everything foamy af. This made Aquafaba a vegan hype and we're obsessed with it.

Normally the Espresso Martini recipe doesn’t ask for egg whites or the vegan version, aquafaba. But hey, as I said; we're obsessed and who follows recipes anyways? Just try it out, it will give you a nice kick and a soft hug all at the same time.



  • 2 oz  - Vodka (we used Brandstifter Vodka)
  • 1 oz  - Espresso 
  • 1/4 oz - Simple syrup 
  • 1/2 oz - Kahlua
  • 1/2 oz - Aquafaba

How to:

  1. Shake aquafaba in a cocktail shaker for 30 seconds until frothy.
  2. Add the vodka, espresso, kahlua and simple syrup with ice cubes.
  3. Shake all ingredients together thoroughly
  4. Strain into a chilled glass.
  5. Enjoy!

Recipe for the simple syrup:

  1. 1 cup: granulated sugar 
  2. 1 cup water
  3. Stir together sugar and water in a small saucepan. 
  4. Bring to a boil over medium-high; cook 1 minute. 
  5. Remove from heat; let stand 20 minutes. 
  6. Pour mixture through a wire-mesh strainer into a bowl. 
  7. Chill syrup until ready to use.


Discover more in Vegan Good Life 7

The best in plant based fashion, travel, lifestyle, art & design. Issue 7 of Vegan Good Life Magazine, your one-stop-destination for vegan counterculture.

  • Interview: “Earthling Ed” Winters on Activism
  • Recipe: Spicy Gin Margarita 
  • Interview: Gaz Oakley - Cooking in Kreuzberg

148 pages on high quality paper from sustainable forestry. Printed in Germany.

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