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The espresso martini started life in 1980s London and has since become one of the most sought-after cocktails around. It’s a clever mix of coffee’s energy and vodka’s smooth punch, delivering a balance that’s tough to beat if you love both coffee and cocktails.
All you really need for an espresso martini is vodka, coffee liqueur, fresh espresso, and a bit of simple syrup, just shake it all up for that signature frothy top. It sounds simple, but nailing the foam and flavor takes a few little tricks that make a big difference.
Whether you’ve got a fancy espresso machine or just a bottle of cold brew from the store, you can whip up this crowd-pleaser at home. We’ll walk through the original Dick Bradsell recipe, plus some modern twists if you’re feeling adventurous.
Key Takeaways
- Espresso martinis blend vodka, coffee liqueur, fresh espresso, and simple syrup for a balanced cocktail
- Fresh espresso gives the best foam, but cold brew concentrate is a solid backup
- Born in 1983 London, this cocktail is endlessly customizable
What Is an Espresso Martini?
An espresso martini blends vodka, fresh espresso, and coffee liqueur into a sophisticated coffee cocktail, always served in a martini glass. It manages to deliver both caffeine and alcohol, topped with a creamy foam that’s pretty much its calling card.
Key Characteristics of the Cocktail
Despite the name, this isn’t a true martini—it’s called that because of the glass, not the method. Instead of stirring, we shake it hard.
The essentials:
- Vodka (about 1.5 oz)
- Fresh espresso or strong coffee (1 oz)
- Coffee liqueur like Kahlúa (0.5-1 oz)
- Simple syrup (optional)
The silky foam on top is the signature. That creamy layer forms when coffee oils and a good, hard shake come together with cold.
A great espresso martini tastes coffee-forward but not harsh. Vodka gives it structure, but shouldn’t overpower. The liqueur brings sweetness and depth, rounding out the coffee’s edge.
You get robust coffee flavor and just enough sweetness. It’s strong, but still smooth enough to sip slowly.
Why It's So Popular
Dick Bradsell, a London bartender, created the espresso martini in 1983 after a customer asked for something to wake her up. The drink caught on during the martini craze of the ‘90s and early 2000s.
After a dip in popularity during the peak of craft cocktails, the espresso martini is back in a big way. With specialty coffee culture booming, bartenders are upping their game with better beans and technique.
It’s a hit with both coffee fans and cocktail lovers. Works great as an after-dinner drink, or anytime you want a little boost and a little buzz.
Bartenders love the challenge of getting the foam just right and balancing those bold coffee notes. Plus, let’s be honest, the drink looks fantastic in photos—no wonder it’s all over social media.
Brief History of the Espresso Martini
The espresso martini started as a spur-of-the-moment invention in 1980s London and somehow turned into a global cocktail icon. It’s a testament to how a simple idea can catch fire if it hits the right notes.
The Invention by Dick Bradsell
Dick Bradsell came up with the espresso martini in 1983 at Soho Brasserie. He happened to have a coffee machine right by his bar station—lucky break.
A young woman, supposedly a famous supermodel, asked for a drink that would “wake me up and f*** me up.” Bradsell grabbed vodka, fresh espresso, coffee liqueur, and sugar syrup, and shook up what would become a classic.
The original recipe:
- Fresh espresso
- Vodka
- Coffee liqueur (Bradsell used Tia Maria)
- Sugar syrup
- Three coffee beans on top
It wasn’t called an espresso martini at first. He named it “Vodka Espresso,” then “Pharmaceutical Stimulant,” and only in the late ‘90s did it get its now-famous name.
Rise in Modern Cocktail Culture
The espresso martini landed at just the right time. The late ‘80s and ‘90s were big for both coffee and cocktails, so people were ready for something that combined the two.
Coffee culture was taking off, and folks were getting picky about their espresso. That made them more open to coffee-based cocktails.
The “martini” label was a smart move—back then, anything in a V-shaped glass got called a martini, and it helped the drink’s popularity.
London’s cocktail scene pushed it out to the world, spreading through traveling bartenders and media buzz. Social media later took it to another level—the drink’s creamy foam is just too photogenic.
Now, the espresso martini is a staple in bars everywhere. Not bad for a drink that started as a bartender’s quick fix.
Essential Espresso Martini Ingredients
A killer espresso martini starts with the right ingredients. Good vodka keeps things clean, and coffee liqueur adds just enough sweetness and depth to balance the coffee.
Choosing the Right Vodka
Vodka is the backbone here. You want something smooth and neutral—nothing that’ll fight with the coffee.
Go for brands like Grey Goose, Belvedere, or Tito’s. They’re smooth and won’t muddy the flavors. Steer clear of flavored vodkas—they just get in the way.
Most recipes use 1.5 to 2 ounces of vodka. We like 1.5 ounces so the drink stays balanced.
Room temp vodka works, but chilled vodka helps the foam. If you’re making a bunch, keep the bottle in the freezer.
Coffee Liqueur Options
Coffee liqueur brings sweetness and a deeper coffee vibe. The brand you choose really does shape the drink.
Kahlúa is the classic. It’s everywhere, has a sweet vanilla note, and is pretty forgiving.
Mr. Black is more intense and less sugary, great if you want a punchier coffee flavor. It’s pricier, but worth it if you’re serious about your coffee.
Tia Maria lands somewhere in the middle, with a bit of spice and a rum base. Some folks find it more interesting than Kahlúa.
One ounce of liqueur per drink usually does the trick. That’s enough sweetness to balance the espresso.
Simple Syrup and Sweeteners
Most classic recipes add simple syrup, but honestly, if you use a full ounce of coffee liqueur, you probably don’t need it. The liqueur is sweet enough for most people.
Skip the simple syrup if you’re using plenty of liqueur. That keeps the drink from getting cloying or watered down.
If your espresso is super bitter or you like things sweeter, start with a quarter ounce of syrup and taste before adding more.
Other sweeteners like vanilla or maple syrup can be fun, but use half as much as you would with simple syrup—they’re strong.
Some bartenders reach for agave or honey syrup for a twist, but you’ll need to dial back the amount since they’re sweeter.
The Best Coffee Base for Your Espresso Martini
The real star of the show is the coffee. Fresh espresso is king for flavor and foam, but cold brew concentrate works well if you’re short on time or equipment.
Freshly Brewed Espresso
Fresh espresso is where it’s at. Brew your shot right before you mix—the flavor and aroma are at their best.
If you’ve got an espresso machine, use 18-20 grams of beans for a double shot and pull for about 25-30 seconds.
The crema from fresh espresso gives the cocktail its gorgeous foam. That’s what sets a great espresso martini apart from a mediocre one.
Basic brewing tips:
- Water temp: 190-205°F (88-96°C)
- Grind: Fine, like powdered sugar
- Yield: About 1 ounce per shot
Medium or dark roast beans give the drink depth. Arabica beans add sweetness, while Robusta bumps up the caffeine and crema.
Cold Brew Concentrate as a Substitute
Cold brew concentrate is a solid backup if you don’t have an espresso machine. You’ll find bottles in the refrigerated section of most grocery stores.
It’s strong enough to stand up to the vodka and liqueur, with a smoother, less acidic taste than espresso.
Just use the same amount as you would espresso. You won’t get quite the same foam, but shake it hard and you’ll get something close.
Why we like cold brew concentrate:
- Super convenient and keeps well
- Less bitter than espresso
- Still packs a coffee punch
- Great for making a batch
Using a Moka Pot or Other Methods
No espresso maker? A moka pot makes strong coffee that works in a pinch.
Brew it stronger than usual—use less water so the flavor stands up. It’s not quite espresso, but it’ll do.
You can use French press coffee if you brew it extra strong (try a 1:10 ratio and steep for four minutes).
Skip the instant coffee—it just doesn’t have the body or flavor for this drink.
If you’re using anything other than espresso, let the coffee cool a bit before mixing. Otherwise, the ice melts too fast and waters things down.
How to Make an Espresso Martini: Step-by-Step
Making a great espresso martini is all about chilling your tools, shaking hard for that foam, and finishing with the classic three-bean garnish. These steps really do make or break the drink.
Chilling Your Glass and Tools
Always chill your martini glass and shaker first. This keeps the ice from melting too fast and diluting your drink.
Stick your glass in the freezer for at least 15 minutes. If you’re short on time, fill it with ice water while you prep.
For the shaker, fill it with ice and cold water for a couple of minutes, then dump it out before you start. Cold tools help the foam last longer and give you a crisper drink.
A warm glass melts ice in seconds, ruining all your careful work. Cold tools help the foam stick around and keep everything balanced.
Shaking for the Perfect Frothy Top
The foam? It’s all about the shake. Fill the chilled shaker halfway with ice, add your ingredients, and go to town.
Here’s how to shake:
- Shake hard for at least 15-20 seconds
- Use both hands—don’t be shy
- Listen for the ice to start breaking up
- When you hear more sloshing than clinking, you’re probably there
Fresh espresso helps the foam, thanks to the oils. But you need to really shake it up to get that creamy cap.
When the shaker feels icy cold and your hands are almost numb, it’s ready. The mix should look thick and creamy when you strain it.
Garnishing with Coffee Beans
Three coffee beans on top finish the look. We use dark-roasted beans for the best contrast.
Garnish like this:
- Strain the cocktail through a fine mesh strainer
- Let the foam settle for half a minute
- Gently float three beans on top
- Arrange them in a triangle if you’re feeling fancy
The tradition says the beans stand for health, wealth, and happiness. They also add a little extra coffee aroma as you sip.
Don’t press the beans in—just let them rest on the foam. Fresh beans float best.
It’s not just for looks; those beans really do bump up the coffee scent right before you take a drink.
Flavor Variations & Creative Twists
You can riff on the espresso martini in all sorts of ways—swap out ingredients, play with liqueurs, or add a splash of something unexpected. Bartenders have come up with non-alcoholic versions and all kinds of creative spins that keep the coffee front and center but shake things up just enough.
Non-Alcoholic and Dairy-Free Options
Making a mocktail version doesn’t mean losing that deep coffee kick we crave in an espresso martini. Instead of vodka, try cold brew concentrate or just extra espresso for a punchier flavor.
For sweetness, swap coffee liqueur with coffee syrup or maybe even maple syrup and a dash of vanilla extract. A splash of sparkling water gives it a festive, fizzy edge.
Dairy-free? No problem. Oat milk, coconut cream, or cashew cream all work nicely in place of cream liqueurs. They still bring that silky texture and don’t flatten the taste.
Shake everything up with ice just like you would for the classic. You’ll still get that foamy top everyone loves. Toss a few coffee beans on as a finishing touch—why not?
Fun Add-Ins and Modern Upgrades
Bartenders today love playing around with extras: salted caramel, vanilla bean, cinnamon—you name it. Rimming the glass with cocoa powder or brown sugar? Honestly, it’s a vibe.
Flavored vodkas can totally change things up. Vanilla vodka and coffee are a natural duo, while salted caramel vodka brings extra sweetness. Hazelnut liqueur like Frangelico? That’s a cozy twist.
Garnishes are half the fun. Chocolate shavings, orange zest, mint leaves—go wild. Some folks even sprinkle a little sea salt to really make the coffee pop.
Want to mix it up? Serve it over ice for a longer sip, or freeze cold brew into ice cubes so your drink stays strong as they melt.
When and How to Serve an Espresso Martini
Espresso martinis really shine after dinner. They’ve got that rare mix of caffeine and booze, so timing matters if you want to keep the party going (but not too late, right?).
After-Dinner Drink Ideas
Honestly, nothing wraps up a dinner party quite like an espresso martini. It’s that sweet spot between dessert and a digestif—just enough sugar, just enough buzz.
Best timing? Somewhere between 30 and 60 minutes after dinner. That way, everyone’s settled but still up for something bold.
Here’s where they fit best:
- After Italian meals with tiramisu or panna cotta
- Following a steak dinner when you need something with backbone
- Brunches that drift into the afternoon
- Holiday dinners when nobody’s in a rush to leave
Pour into chilled martini glasses so it stays cold and frothy. Honestly, with the caffeine, one per person is usually enough.
Espresso martinis are perfect with chocolate desserts or even instead of coffee. But if it’s getting late, maybe cut them off by 8 PM—unless you’re all night owls.
Entertaining and Party Tips
Want to make life easier? Pull your espresso shots ahead of time and chill them. You can batch up the coffee part a few hours before the party—just keep it cold.
Party prep that saves your sanity:
- Freeze those martini glasses
- Mix up extra simple syrup and coffee liqueur
- Set up a shaker station
- Keep coffee beans handy for garnish
Espresso martinis aren’t just drinks—they’re a show. People love watching them get made, so let guests gather around while you shake.
A few tips:
- Make just 2-3 at a time for the best foam
- Shake hard for at least 15 seconds
- Strain right away so it doesn’t get watery
- Top with three coffee beans—classic move
Honestly, these work best at smaller gatherings. Each one takes a bit of care, so you want to give them the attention they deserve.
Frequently Asked Questions
Dialing in the perfect espresso martini takes a little practice—foam tricks, ingredient swaps, the right tools. The vodka and coffee liqueur you pick can totally change the final drink.
What's the secret to a creamy espresso martini layer?
It’s all about the oils in fresh espresso and a good, hard shake. You’ve got to shake it for at least 15 seconds with plenty of ice to get that luscious foam.
Chilling your vodka and coffee liqueur helps the foam hold up. And honestly, regular drip coffee just doesn’t cut it—fresh espresso is key.
Hot espresso hitting cold spirits is what makes the magic happen. That temperature clash, plus a vigorous shake, gives you that signature creamy layer.
Can you shake up the perfect espresso martini without an espresso machine?
Absolutely. Moka pot coffee is a solid stand-in—it’s unfiltered, so you still get those oils for foam.
Cold brew concentrate works too. Just bump it up to about 1.5 ounces since it’s not as strong as espresso.
Even a strong French press will do in a pinch. Just double up the strength compared to your usual morning brew.
What's the scoop on crafting an espresso martini with Baileys for that creamy twist?
Baileys makes it richer and more dessert-y. Usually, I’ll swap half the vodka for Baileys to keep things balanced.
Heads up, though: the cream in Baileys can mess with the foam. Add it last and go easy on the final shake if you want to keep some froth.
You can skip the simple syrup—Baileys is already sweet enough.
Does the type of vodka make a difference in the smoothness of an espresso martini?
It really does. Premium vodka is smoother and doesn’t fight with the coffee. You don’t need top-shelf, but avoid the cheap stuff—it can burn and overpower everything else.
Pick a vodka that’s clean and subtle. You want it to support the drink, not take over.
Is Kahlua a game-changer in the traditional espresso martini recipe?
Kahlua’s the go-to for a reason. It’s sweet and deepens the coffee flavor. If you’re using a full ounce, you can skip extra simple syrup—it’s sweet enough.
If you want something less sugary, try a specialty liqueur like Mr. Black. It’s more intense and less sweet, so you might need to tweak your ratios a bit.
What are the must-have tools for making an espresso martini that'll impress your guests?
Honestly, you can't skip a good cocktail shaker if you want that silky foam on top. Go for one that seals well—nobody wants a shaker spraying espresso all over the kitchen.
A fine-mesh strainer is a game changer for catching all those pesky ice shards. I like to double strain, using both the shaker's built-in strainer and a mesh one, which makes the drink feel way more polished.
Oh, and don't forget to chill your martini glasses. Just pop them in the freezer for maybe 10 minutes before pouring. It really boosts the whole experience.