Cocktail recipe
Espresso Martini
Vodka and espresso collide in a glossy, bitter-sweet coffee cocktail.
Ingredients
- 45 ml (1½ oz) vodka
- 30 ml (1 oz) freshly brewed espresso, cooled briefly
- 22.5 ml (¾ oz) coffee liqueur
- 7.5 ml (¼ oz) simple syrup (1:1), optional to taste
- Garnish: 3 whole coffee beans
Preparation
Pull a fresh espresso and allow it to lose its scalding heat while retaining its aroma. Shake it vigorously with vodka, coffee liqueur, optional syrup and plenty of ice; fine-strain into a chilled coupe and let the natural coffee foam settle before adding three beans.
Glassware
Chilled coupe
History
Dick Bradsell developed the drink in London in the 1980s, originally known as the Vodka Espresso. Its later Espresso Martini name reflects the 1990s trend for calling stemmed cocktails 'martinis', although it contains no vermouth. The famous model-and-coffee request is Bradsell-associated folklore whose exact wording varies across retellings.
Mixology View
The foam comes from freshly extracted coffee and energetic shaking—not added cream. We prioritize coffee flavour over dessert-level sweetness.