What is an espresso martini?
Invented in London circa 1983 by bartender Dick Bradsell, who supposedly created it for a model who asked him to "wake me up and then f*** me up." Vodka, fresh espresso, coffee liqueur, and a touch of sugar shaken with ice into a velvety foam-topped cocktail. Three coffee beans floating on top as garnish.
You'll need
- Cocktail shaker
- Hawthorne strainer
- Coupe or martini glass
- 50 ml vodka
- 20 ml coffee liqueur (Kahlúa or Mr Black)
- 10 ml simple syrup (1:1 sugar and water)
- 1 single shot espresso (30 g) — Shop espresso roasts
- 3 coffee beans for garnish
Step by step
Chill the glass
Fill a coupe or martini glass with crushed ice and water. Let chill while you make the cocktail. Cold glass is non-negotiable.
Pull a fresh single shot
Brew a 30 g espresso. Freshness matters — the crema is what generates the iconic foam top. Older espresso = no foam.
Combine all liquids in shaker
To the shaker, add: 50 ml vodka, 20 ml coffee liqueur, 10 ml simple syrup, and the fresh hot espresso. Fill the shaker two-thirds with ice.
Shake hard for 15 seconds
Shake until the outside of the shaker frosts. The vigorous shaking aerates the espresso crema into a thick, even foam.
Double strain and garnish
Empty the chilled glass. Double strain the cocktail through a hawthorne strainer plus a fine mesh strainer to remove ice shards. Float three coffee beans on the foam.
Pro tips
- Hot fresh espresso is the secret — cold or stale espresso loses the foam.
- Mr Black is the modern go-to coffee liqueur; classic Kahlúa is sweeter and richer.
- For a salted caramel variation, add a tiny pinch of sea salt to the shaker.
Best coffee for espresso martini:
Shop espresso roastsالخلاصة بالعربي
الإسبريسو مارتيني كوكتيل لندني من 1983 يجمع الفودكا وليكيور القهوة وإسبريسو مع الثلج. رغوة كثيفة فوقها ثلاث حبات بن. تنبيه: يحتوي على كحول.
