Espresso martini
Espresso martini is a cocktail that combines the bitter taste of espresso with the sweetness of vodka and liqueur. It’s a popular after-dinner drink that provides a caffeine and alcohol boost.
Espresso martini recipe
- 50 ml vodka
- 30 ml Kahlúa
- 10 ml sugar syrup
- 1 strong espresso
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Shake the espresso martini for a thick, velvety crema
- Chill a cocktail glass first so the drink stays cold and the foam holds its texture longer.
- Pull a fresh, strong espresso and let it cool briefly for a minute or two; very hot coffee can melt the ice too fast and thin the drink.
- Add the vodka, coffee liqueur, sugar syrup, and espresso to a shaker filled generously with ice.
- Shake hard for 15 to 20 seconds. This isn’t just for chilling: the vigorous shake creates the signature frothy top that makes an espresso martini look finished.
- Fine strain into the chilled glass to keep out small ice shards and give the surface a smooth, polished crema.
- If you like, wait a few seconds before serving so the foam settles evenly, then garnish traditionally with three coffee beans.
What the drink tastes like in the glass
An espresso martini is rich, roasty, lightly sweet, and brisk rather than creamy. The coffee brings bitterness and deep aroma, while the liqueur rounds it out with sweetness and a smooth, almost chocolatey edge. Vodka keeps the texture clean and lets the espresso stay center stage. Served straight up, it should feel cold, sleek, and lively, with a lingering coffee finish.
Getting the balance right at home
Fresh espresso makes the biggest difference. If the drink tastes flat, the coffee is usually the reason. If it seems too sharp or bitter, add a touch more syrup; if it feels too sweet, reduce the syrup slightly or use a more intense espresso shot. A proper hard shake is essential, because the drink’s visual appeal depends on that creamy foam cap almost as much as its flavor.
London origins and a famous nightclub story
The most widely accepted story is that the espresso martini was created in London in the 1980s by bartender Dick Bradsell. Accounts vary in wording, but the famous tale is that a customer asked for a drink that would “wake me up and then mess me up.” While some details have blurred over time, Bradsell is generally credited with defining the modern version and helping make it a contemporary classic.
A zero-proof coffee-bar version
For a non-alcoholic riff, shake cooled espresso with a coffee syrup or zero-proof coffee spirit, a little simple syrup, and plenty of ice. Strain into a chilled coupe or cocktail glass. You’ll still get the cold, foamy, bittersweet character, just without the booze.