Espresso Martini
- Glass
- Cocktail
- Difficulty
- Medium
- ABV
- ~18%
Ingredients
- 1½ ozvodka45 ml
- ¾ ozcoffee liqueur22 ml
- 1 ozfresh espresso30 ml
- ¼ ozsimple syrup7 ml
Instructions
Pull a fresh shot of espresso and let it cool for 60 seconds — you want it hot enough to integrate but not so hot it melts all your ice immediately. Combine the vodka, coffee liqueur, espresso, and simple syrup in a shaker. Add ice and shake very hard for 15 seconds — harder and longer than most cocktails. The vigorous shaking is what creates the signature thick, creamy foam on top. Double-strain through a fine mesh strainer into a chilled cocktail glass. The foam should settle into a dense, velvety layer. Garnish with three coffee beans arranged in the center — traditionally representing health, wealth, and happiness.
Sips & Tips
Technique
The foam is everything. To get a thick, stable foam you need three things: fresh espresso (not cold brew or instant), a very hard shake, and a fine-mesh double strain. The proteins and oils in fresh espresso are what create the foam — stale or pre-made coffee won't give you the same result. Shake like you mean it.
Balance
Kahlúa is the classic coffee liqueur, but Mr Black (Australian cold brew liqueur) produces a more intense, less sweet result that many bartenders prefer. The simple syrup is optional — taste the espresso first. If it's naturally sweet and balanced, skip it. If it's bitter and sharp, add the syrup. The vodka should be neutral; this isn't the place for a characterful spirit.
History
The Espresso Martini was invented by Dick Bradsell at the Soho Brasserie in London in the 1980s. According to legend, a young model (rumored to be Kate Moss) asked him for a drink that would 'wake me up and then f*** me up.' Bradsell reached for the espresso machine that happened to be next to his bar station and created one of the most enduring modern classics.
The Espresso Martini is the perfect end-of-evening drink — it's dessert and a nightcap in one glass. The key is fresh espresso and a hard shake. Get those right and you'll have a drink worth staying up for. Cheers.
Variations
Salted Caramel Espresso Martini
Replace the simple syrup with ¼ oz of salted caramel syrup and add a pinch of flaky sea salt to the shaker. The salt amplifies the coffee flavor and the caramel adds a rich sweetness that makes this a genuinely indulgent drink.
Cognac Espresso Martini
Replace the vodka with 1 oz cognac, increase the coffee liqueur to 1 oz (Mr Black), use 1 oz espresso, and swap the simple syrup for ¼ oz rich demerara syrup. Garnish with expressed lemon zest instead of coffee beans. The cognac's dried fruit and vanilla notes create a richer, more complex drink — the demerara adds molasses depth and the lemon zest lifts the whole thing. Equal parts makes it easy to remember.
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Espresso Martini
Glass: Cocktail | Difficulty: Medium | ABV: ~18%
Ingredients
- 1½ oz vodka
- ¾ oz coffee liqueur
- 1 oz fresh espresso
- ¼ oz simple syrup
Instructions
Pull a fresh shot of espresso and let it cool for 60 seconds — you want it hot enough to integrate but not so hot it melts all your ice immediately. Combine the vodka, coffee liqueur, espresso, and simple syrup in a shaker. Add ice and shake very hard for 15 seconds — harder and longer than most cocktails. The vigorous shaking is what creates the signature thick, creamy foam on top. Double-strain through a fine mesh strainer into a chilled cocktail glass. The foam should settle into a dense, velvety layer. Garnish with three coffee beans arranged in the center — traditionally representing health, wealth, and happiness.