Short answer:
For most bars, no. For competition-level refinement, sometimes.

The question of whether to dry shake an Espresso Martini has become increasingly common as bartenders push for thicker foam, finer bubbles, and visually perfect serves.

But is it necessary — or just overcomplicating a modern classic?

Let’s break it down properly.

What Is a Dry Shake?

A dry shake means shaking the cocktail without ice first, then shaking again with ice.

It’s traditionally used in egg white cocktails to build stable foam before dilution.

An Espresso Martini doesn’t contain egg white — so why do some bartenders use it?

The goal is simple:

• Increase aeration

• Build tighter foam

• Improve visual separation

What About a Reverse Dry Shake?

A reverse dry shake flips the order:

1. Shake with ice first (to chill and dilute properly).

2. Strain out the ice.

3. Shake again without ice.

This method is used by some high-level bartenders because:

• Dilution is controlled first.

• The final shake focuses purely on aeration.

• Foam can become slightly tighter and more structured.

In theory, reverse dry shaking gives you the best of both worlds: balance first, texture second.

In practice?

It’s rarely necessary in professional service.

Where the Foam Actually Comes From

This is where many blogs get it wrong.

The foam on an Espresso Martini does not come from shaking alone.

It comes from:

• Fresh espresso oils

• CO₂ released during extraction

• Sugar content

• Aggressive agitation

If your espresso is stale, no technique will fix it.

Champions in Coffee in Good Spirits competitions consistently emphasise:

Coffee quality and extraction matter more than shaking variations.

If the base is weak, the foam will be weak.

What Elite Bartenders Focus On Instead

Bartenders like Victor Delpierre and Martin Hudák — both known for elevating coffee cocktails at the highest level — approach the Espresso Martini from a barista perspective.

Their emphasis tends to be on:

• Freshly pulled espresso

• Extraction accuracy

• Texture control

• Ice quality

• Balance between sweetness and bitterness

Technique refines the drink. It doesn’t rescue poor coffee.

This is a critical distinction.

The Classic Method (Still the Gold Standard)

For most bars, the most effective technique is:

1. Add vodka, coffee liqueur, sugar (if needed), and fresh hot espresso into a shaker.

2. Fill completely with solid ice.

3. Shake hard for 10–15 seconds.

4. Double strain into a chilled coupe.

Why this works:

• The hot espresso increases internal pressure.

• Ice rapidly aerates the drink.

• Dilution integrates sweetness and bitterness.

• Service remains efficient and consistent.

In high-volume service, this method wins every time.

Does Dry Shaking Improve the Drink?

Potential Benefits:

• Slightly thicker foam

• Smaller bubbles

• More defined crema layer

• Cleaner coffee bean garnish presentation

Downsides:

• Slower service

• Greater inconsistency

• Over-aeration risk

• Minimal improvement if espresso is fresh

For 95% of real-world scenarios, the gain is marginal.

In competition environments or controlled content creation, experimentation makes sense.

In a busy bar? Hard shake and move on.

How to Get Perfect Foam Without Dry Shaking

If your Espresso Martini lacks that tight, glossy top layer, fix these first:

1. Use Fresh Espresso Immediately

Pull and shake within seconds.
CO₂ dissipates quickly.

2. Shake Harder Than You Think

Most bartenders under-shake.

Use:

• Large, dry ice cubes

• Full-arm movement

• 10–15 seconds minimum

3. Use Quality Coffee Liqueur

Lower-quality, overly sweet liqueurs can flatten texture. Try with Norse Code Hel Above.

4. Control Dilution

Wet or crushed ice kills structure.

Final Verdict: Should You Dry Shake an Espresso Martini?

If you’re running a professional bar:

No. Master the fundamentals first.

If you’re experimenting, shooting content, or refining for competition:

Test dry shaking or reverse dry shaking and evaluate the texture difference.

But remember:

Foam is built in the espresso machine — not the shaker.

Expert Takeaways

• Foam starts with extraction.

• Technique enhances — it doesn’t fix.

• Reverse dry shake offers marginal refinement.

• In service, efficiency and consistency win.

The Espresso Martini is now a modern classic.
Its strength lies in balance and execution — not overcomplication.