Though modern variations come in many forms, the original Espresso Martini is a simple combination of vodka, espresso, and coffee liqueur. The drink originated in the 1980s and has seen its popularity vary wildly in the decades since, from one of the most visible representations of the pre-Millennium ’tini era, to a forgotten punchline, followed by a massive resurgence in recent years, almost four decades since its first creation.
The most common telling of the drink’s origins is that the Espresso Martini was created in 1983 by London-based bartender Dick Bradsell at Fred’s Club. As the famous story goes, Bradsell was asked by a well-known model to make something that would “wake me up and fuck me up,” prompting Bradsell to create a drink that he originally called the Espresso Vodka. The original cocktail reportedly included two types of coffee liqueur, Kahlúa and Tia Maria, along with a concentrated short pull of espresso, or ristretto.
Though Bradsell, who died in 2016, became indelibly tied to the Espresso Martini, his portfolio of cocktails includes a number of drinks that have since become modern classics, like the Green Fairy, Bramble, and Treacle.
History has a long tradition of drinks that aim to combine the potent effects of both alcohol and caffeine, whether modern classics like the Espresso Martini, the Vodka Red Bull highball craze of the mid-aughts, or even the original Four Loko. What the Espresso Martini offers, though, is a profile that doesn’t stray too far from those of many classic cocktails.
The Espresso Martini essentially follows the same template found in everything from the Manhattan to the Old Fashioned—a base spirit mixed with sweet and bitter elements in balance. Rather than using ingredients like sweet vermouth or Angostura bitters to provide the latter flavors, the Espresso Martini simply uses coffee as its bittering agent, sweetened with a touch of liqueur.
Much like a regular cup of coffee, tastes can vary widely on the ideal amount of sugar to include in an Espresso Martini. Below, we include 1/4 ounce of simple syrup in addition to the coffee liqueur, to help bring the drink in line with modern tastes. However, if you prefer a less sweet, more coffee-forward drink, you can easily omit this.
While we also try to keep this recipe in line with Bradsell’s original style, some prefer to include a splash of milk or cream liqueur, creating something more akin to a Mudslide. It’s an easy cocktail to experiment with, and there are about as many ways to tailor an Espresso Martini to personal tastes as there are different ways to take your coffee. Play around and find which works best for you.
If you have an espresso machine, you can pull a short, 1-ounce shot and put it in the freezer for a quick chill. This will keep the hot liquid from melting the ice and overly diluting the drink as you shake it. If you don’t have an espresso machine, substituting cold brew concentrate is a simple hack, though it may lack some of the depth (and caffeine) of a cocktail created with fresh espresso, creating something more closely resembling an Iced Coffee Martini.
When it comes to choosing a coffee liqueur, Kahlúa has long been the standard bearer in Espresso Martinis. However, since the drink was first created in the early 1980s, a wider range of coffee liqueurs have entered the market, and options are now much more plentiful than in Bradsell’s Espresso Martini heyday. Explore some of the options, both new and old, recommended by bartenders today and find the flavor profile that works best for you.
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Tim Nusog
2 ounces vodka
1/2 ounce coffee liqueur (usually Kahlúa)
1 ounce espresso, freshly brewed (or cold brew concentrate)
1/4 ounce simple syrup
Garnish: coffee beans
Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled.
Strain into a chilled cocktail glass.
Garnish with 3 coffee beans.
It’s rich, indulgent and creamy, and the shot of espresso will make sure you keep up with the pack if you find yourself flagging at your office Christmas party. I’ve got the CRU Kafe, Food Tube, Drinks Tube and Food Busker parties coming up in the next few weeks, so these will keep me going nicely.
As a drink it’s deliciously confusing – coffee and vodka simply shouldn’t be allowed to taste this good together, but they do. The liqueur has a wicked sweetness while the coffee gives it a rich depth, whilst the vodka delivers that necessary kick that lets you know you’re doing something naughty. It’s all finished off with the thick, luxurious, creamy froth that sits at the top of the glass. It’s vital that you use a good quality espresso shot – obviously I make mine fresh from the Nespresso® machine.
This drink works well on its own as a party cocktail, but can also be employed effectively at dinner parties as an excessively luxurious digestif after your main meal – both the coffee and the coffee liquor aid digestion. If you’re feeling particularly decadent, you can do away with the coffee course entirely and head straight for this to make sure that you escape that fatal after-dinner lull that so often plagues these events.
Put simply, it’s the best way to perk up your evening (no matter what type of party your throwing) and keep it going into those wee, wee hours. I love making them at home but remember, they will lead you astray. Happy festive season!
How to make an espresso martini
Makes one
Ingredients
50ml Grey Goose vodka
35ml coffee liqueur
1 shot (25ml) of espresso
Ice
Method
Put the other half of the shaker on top and give it a good tap to lock it in, then shake the living daylights out of it. You want the ice to smash up while chilling the liquid down; its what creates the frothy top. Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini.
Garnish with 3 coffee beans and attempt to contain your delight.
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