Espresso Martini
Vodka, coffee liqueur, fresh espresso — shaken cold enough to build a crema cap.
- Three coffee beans on crematraditional garnish
- Double strained into chilled coupe
- Very hard shake with ice, 12–15saerates espresso oils
- Vodka + coffee liqueur + espresso in shaker
- Fresh espresso pulled to ordermust be hot for crema
How to make it
- Pull a fresh single shot of espresso.
- Combine vodka, coffee liqueur, and the hot espresso in a shaker with ice.
- Shake very hard for 12–15 seconds. The heat of the espresso and the aeration of the shake build the signature crema.
- Double strain into a chilled coupe.
- Float three coffee beans on the foam.
The history
The Espresso Martini was invented by London bartender Dick Bradsell in the mid-1980s at Fred's Club in Soho. A model reportedly asked him for a drink that would 'wake me up and then f**k me up' — Bradsell reached for the espresso machine next to his station, combined it with vodka and coffee liqueur, and the drink was born.
It went dormant in the 1990s and early 2000s, then re-emerged in a global way in the late 2010s as café-cocktail culture crossed over. By 2022 it was one of the ten most-ordered cocktails worldwide.
The 'Martini' in the name refers only to the glass shape and the served-up presentation — the drink is not related to the Martini family (gin + vermouth). Structurally it's a shaken Sour where the espresso plays the role of the citrus.
Common mistakes
- Cold or stale espresso
The crema depends on hot, fresh espresso and hard shaking. Cold espresso or day-old coffee produces no foam and a thin drink.
- Under-shaking
The signature crema cap needs a very hard, long shake — 12–15 seconds. If you can't feel the shaker burning cold in your hands, keep going.
- Too much syrup
Coffee liqueur is already sweet. Add extra syrup only if the espresso is a very dark, bitter roast.
Variations
- Mezcal Espresso
Substitute half the vodka with mezcal for a smoky, more agave-driven version.
- White Russian riff
Add 15 ml of heavy cream, shaken. Sweeter, richer, further from the original.
- Cold-brew Martini
Replace espresso with 30 ml of concentrated cold brew. No crema, but the drink is cleaner and less bitter.
Frequently asked
- Why is my crema flat?
- Either the espresso wasn't fresh and hot, or you didn't shake hard enough. Both are required.
- Can I use instant coffee?
- Not if you want the crema. Espresso oils are what emulsify under the shake to build the foam cap.
- Kahlúa or Mr. Black?
- Kahlúa is sweeter and thicker; Mr. Black is drier and more coffee-forward. Mr. Black lets you skip the extra syrup.
- Is it really called a Martini?
- By name only. It uses a Martini glass and is served up. Structurally it's a shaken Sour, not a Martini.