Espresso Martini Jelly Shot

An Espresso Martini Jelly Shot is exactly what it sounds like – the classic Espresso Martini, jellified and served as a shot.

It contains the same core ingredients as a classic Espresso Martini – vodka, espresso and coffee liqueur – with the addition of cream and gelatin to give it that smooth, set consistency. Prefer a plant-based alternative? Agar works just as well.

If you’ve ever had an Espresso Martini, you already know. Dark, rich espresso, the smoothness of vodka and a touch of sweetness from the coffee liqueur – all set into a silky, jellied shot. The cream adds a soft, vanilla-like richness that the classic cocktail doesn’t have, making the jelly shot a slightly more indulgent experience.

The Espresso Martini Jelly Shot emerged in the early 2020s as part of a broader trend of jelly shots. 

However, coffee jelly itself has been enjoyed for much longer, especially in Japan, where it’s been popular since the 1960s. While it might seem like coffee jelly originated there, it’s believed to have been invented in England in the early 1800s.

The Espresso Martini dates back to the late 1980s and was invented in London by the legendary late bartender Dick Bradsell.

• Use your preferred coffee roast
  Whether you’re using coffee pods, a stovetop espresso maker or a full barista setup, the espresso is the star of this shot – so use what you love. Dark roast for something bold and bitter, lighter roast for something smoother and more subtle. Either works, but it will change the character of the final shot.
• Time is your friend
  The key to a great jelly shot is that wobbly, set texture and that takes patience. Allow 2-3 hours for the mixture to set before serving. Make them ahead of time and they’ll be ready and waiting when your guests arrive.

• Gelatin vs agar
  Gelatin gives a smoother, silkier set while agar – the plant-based alternative – sets firmer and slightly more opaque. Both work, but the texture will differ.

• Use shot glasses or silicone moulds
  Standard shot glasses are the obvious choice, but silicone moulds open up some interesting possibilities – cubes, spheres or any shape that suits the occasion. Just make sure whatever you use is level in the fridge so the shots set evenly.

• Vanilla Espresso Martini Jelly Shot
  Swap unflavored vodka for vanilla-flavored vodka and the result is a richer, more dessert-like shot with a pronounced vanilla depth that plays beautifully against the espresso.
• Add condensed milk
  For an even creamier shot, stir some condensed milk into the cream layer. For a batch of 20, add a quarter cup or approximately 5-7 ml per individual shot. It adds a subtle sweetness and a silkier texture that takes the indulgence up a notch.
• Mocha Espresso Martini Jelly Shot
  Add a teaspoon of chocolate liqueur or cacao to the mixture for a mocha twist. The chocolate deepens the coffee flavor and adds a subtle bitterness that balances the sweetness of the shot.

You’ve put the work in. Here’s how to finish them properly.

• Choose your vessel
  Plastic or silicone moulds give you flexibility – cubes, spheres or any shape that suits the occasion. Shot glasses are the classic choice and keep things recognizably Espresso Martini. Either works; it just depends on how much you want to show off.
• The coffee bean garnish
  A single coffee bean on top is all it takes – a nod to the classic Espresso Martini.
• Cocoa powder rim
  If you’re using shot glasses, coat the rim with cocoa powder for a decadent finishing touch that plays beautifully against the bitterness of the espresso.