Espresso Martini Jello Shot
Bold coffee flavor meets smooth vodka in this sophisticated shot—all the energy and elegance of the trendy cocktail in jiggly form.
- ¾ cupwater(hot)
- 2 envelopeunflavored gelatin
- ½ cupespresso(cooled, or 2 tbsp instant espresso in 1/2 cup water)
- ½ cupvodka
- ¼ cupkahlua
- three coffee beansgarnish
- 1Sprinkle gelatin over cooled espresso in a bowl. Let bloom 5 minutes.
- 2Heat water until boiling and pour over gelatin mixture.
- 3Whisk until gelatin is completely dissolved.
- 4Let cool 3 minutes.
- 5Add vodka and Kahlua, stirring to combine.
- 6Pour into shot cups.
- 7Refrigerate 4 hours until set.
- 8Garnish with three coffee beans.
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The Espresso Martini Jello Shot translates Dick Bradsell's influential 1983 London creation — combining fresh espresso, vodka, coffee liqueur, and sugar into a cocktail that simultaneously caffeinated and inebriate — into gelatin form. The coffee flavor translates exceptionally well to jello shots because the gelatin matrix amplifies the roasted, bitter notes of the coffee liqueur while the sugar in the gelatin base balances the bitterness. Cold brew concentrate or strong brewed coffee combined with Kahlua and vodka produces a rich, coffee-forward shot. The frothy crema that defines the original Espresso Martini cannot be replicated in gelatin, but bartenders sometimes add a whipped cream topping to reference the signature foam. The shot gained popularity during the Espresso Martini's global resurgence beginning around 2018.
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