Espresso Martini
Espresso Martini
A rich, bittersweet vodka cocktail shaken with fresh espresso and coffee liqueur until it forms a thick foam cap — the after-dinner drink that doubles as a pick-me-up.
About the Espresso Martini
The Espresso Martini is a shaken vodka cocktail built on fresh espresso, coffee liqueur, and a touch of sugar syrup — vigorously shaken until it develops a thick, coffee-crema foam on top. It’s neither bracingly bitter nor dessert-sweet, landing somewhere in between: a boozy, chilled coffee drink dressed up as a martini.
It was invented in London in the mid-1980s by bartender Dick Bradsell, working at the Soho Brasserie. The most repeated origin story has a customer asking for something that would “wake me up, then f*** me up” — Bradsell improvised with vodka, fresh espresso, Kahlúa, and sugar syrup, and called it the Vodka Espresso. It was renamed the Espresso Martini by the late 1990s once bars started serving it up in a chilled glass rather than on the rocks. It’s now an official IBA “New Era” cocktail and one of the most-ordered drinks in the world.
It’s most commonly served as an after-dinner drink or a late-evening restart, and it needs to be made fresh and drunk quickly — the foam cap collapses within a few minutes, so it doesn’t hold well.
The Classic Recipe
Classic Espresso Martini — Serves 1
- 50ml (1.5oz) vodka
- 30ml (1oz) coffee liqueur (Kahlúa or similar)
- 30ml (1oz) freshly brewed espresso, cooled slightly
- 10ml (0.25oz) simple syrup, to taste
- 3 coffee beans, to garnish
Method
- Place a coupe or martini glass in the freezer to chill.
- Brew a fresh shot of espresso and let it cool for a minute or two.
- Add the vodka, coffee liqueur, espresso, and simple syrup to a shaker filled with ice.
- Shake hard for 15-20 seconds — longer than most cocktails — to build the foam cap.
- Double-strain into the chilled glass and float three coffee beans on top.
Tips for the Best Espresso Martini
- Use real, fresh espresso. Instant coffee or old, sitting espresso won’t build the foam properly and tastes flat and bitter. Pull the shot right before you shake.
- Shake harder and longer than usual. This isn’t a gentle 10-second shake — go for a full 15-20 seconds so the espresso’s crema emulsifies into a proper foam cap.
- Chill the glass in advance. A cold glass helps the foam hold its shape instead of collapsing the moment it’s poured.
- Let the espresso cool slightly first. Adding scalding espresso straight to the shaker melts the ice too fast and waters the drink down.
- Adjust the syrup to your coffee liqueur. Sweeter liqueurs need less added syrup; a bolder, less-sweet coffee liqueur may need the full 10ml or more.
Popular Variations
Irish Espresso Martini
Baileys is swapped in for, or floated over, the coffee liqueur for a creamier, dessert-like finish.
Salted Caramel Espresso Martini
A splash of salted caramel syrup and a pinch of flaky salt on the foam turn it into a richer, dessert-cocktail riff.
Amaretto Espresso Martini
A small measure of amaretto adds a nutty, almond note underneath the coffee and vodka.
Non-Alcoholic Espresso Martini
Cold brew concentrate and a non-alcoholic coffee liqueur alternative recreate the flavour and foam without the alcohol.
Where to Buy
The coffee liqueur does most of the flavour work here, so the bottle you pick genuinely changes the drink.
Kahlúa Coffee Liqueur
The original and most widely available choice — balanced sweetness, classic flavour, the one most bar recipes are built around.
Check price on AmazonMr Black Cold Brew Coffee Liqueur
Bolder and noticeably less sweet than Kahlúa, with a stronger cold-brew coffee flavour — a favourite with bartenders for a less cloying result.
Check price on AmazonHow to Serve
Glass: A chilled coupe or martini glass — freeze it for at least 10 minutes before serving so the foam holds.
Ice: None in the finished drink. It’s shaken hard with ice, then double-strained and served up.
Batching for a crowd: Pre-mix the vodka, coffee liqueur, and syrup ahead of time and keep it cold, but add fresh espresso and shake each serving individually — the foam only forms with a fresh shake, so this drink doesn’t batch well as a finished cocktail.
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