Espresso Martini
Vodka, coffee liqueur, and a fresh shot of espresso shaken into a rich, frothy cocktail that wakes you up and winds you down at once.
Prep: 5 min · Cook: 0 min · Total: 5 min · Serves: 2 · Difficulty: Easy · Rating: 4.9/5 (731 reviews)
INSPIRED BY
The espresso martini was invented by Dick Bradsell in London in the 1980s when a model reportedly asked for a drink to wake her up and mess her up at the same time. The original used fresh espresso, and that detail is still what separates a great version from a mediocre one. It had a massive revival in the early 2020s and shows no sign of slowing down.
Story
I resisted the espresso martini for longer than I should have. It seemed like a trend cocktail, the kind that shows up everywhere for two years and then disappears. My friend Maya ordered one at a dinner we were at, and I watched the bartender shake it and pour it, and the foam that came off the top of the glass looked almost impossibly perfect. I caved and ordered one. My first attempt at home was a failure of the most instructive kind. I used cold brew concentrate because I thought it would be stronger and easier. I shook it for what felt like a long time and strained it into a glass. The drink tasted fine but the top was completely flat, no foam, nothing. It looked like chocolate milk in a fancy glass. I made it again with a freshly pulled espresso shot, still warm, and shook it hard for a full twenty seconds. The foam that settled on top was thick and tan and beautiful, like a tiny cappuccino had landed on my cocktail. The science is straightforward once you understand it. Espresso has natural oils and proteins from the coffee that emulsify under vigorous shaking, especially when warm. Cold brew has been extracted differently and over a much longer time, and those proteins behave differently. Fresh espresso is not a preference; it is the actual mechanism of the foam. I now make these after dinner instead of dessert when I have people over. The coffee beans on top are the traditional garnish and they do more than look nice. You're supposed to inhale the aroma of the beans before each sip, and it really does change the experience. Three beans, always. It's one of those little rituals that makes a drink feel like an occasion.
By Casey
Ingredients
- 3 oz vodka
- 2 oz coffee liqueur (Kahlua or Mr. Black)
- 2 oz fresh espresso (2 shots)
- 0.5 oz simple syrup (optional, to taste)
- 2 cups ice
- 6 coffee beans, for garnish
Instructions
- Pull two shots of espresso and let them cool for one minute. Hot espresso is fine in the shaker; scalding espresso can crack a cold shaker.
- Chill two coupe glasses with ice water while you prepare the drink.
- Add the vodka, coffee liqueur, espresso, and simple syrup (if using) to a cocktail shaker.
- Fill the shaker with ice and shake very hard for 20 seconds. The goal is an aggressive shake; the foam comes from the espresso proteins and vigorous agitation.
- Empty the ice water from the chilled glasses.
- Double-strain into the coupes through the shaker strainer and a fine-mesh strainer. The foam should settle on top. Garnish each glass with three coffee beans and serve immediately.
Chef Tips
- The foam is the defining feature of a good espresso martini and it comes from two things: fresh hot espresso (which has natural oils and proteins that foam up) and a hard, sustained shake. If your foam is thin or absent, shake longer and harder next time. Cold brew does not produce the same foam, no matter how hard you shake.
Cook's Notes
- **Espresso substitute:** Strong moka pot coffee works in a pinch; cold brew does not produce foam.
- **Coffee liqueur:** Mr. Black is less sweet and more coffee-forward than Kahlua; use Kahlua for a sweeter drink.
- **Sweetness:** Add simple syrup only if your espresso is especially bitter or you prefer sweeter cocktails.
- **Foam tip:** Shake very hard for 20 full seconds; the foam requires vigorous agitation and warm espresso.
- **Equipment:** A fine-mesh strainer catches ice chips and keeps the foam intact.
- **Common mistake:** Using cold brew instead of espresso results in no foam; always use fresh pulled shots.
- **Garnish:** Three coffee beans are traditional; inhale their aroma before each sip.