Ingredients
- 1.5 oz Vodka
- 1 oz Fresh Espresso (freshly pulled, cooled)
- 0.75 oz Coffee Liqueur
- 0.25 oz Simple Syrup
- 3 Coffee Beans (to garnish)
Instructions
- Pull a fresh shot of espresso and let it cool for 1 to 2 minutes.
- Chill a martini coupe in the freezer.
- Add vodka, cooled espresso, coffee liqueur, and simple syrup to a cocktail shaker filled with ice.
- Shake hard for 15 seconds to build the crema foam.
- Double-strain into the chilled coupe.
- Float three coffee beans in a small triangle on the foam for health, wealth, and surviving Miranda.
Notes
Estimated Nutrition:
Where it came from
The Espresso Martini burst onto the scene in the late 1980s, reportedly conceived by bartender Dick Bradsell in London. The story goes that a supermodel asked for a drink that would 'wake me up and then fuck me up,' leading to this iconic creation, originally known as a Vodka Espresso.
It belongs to the broad family of coffee cocktails, distinct from its ancestor the Vodka Espresso by the inclusion of coffee liqueur and simple syrup, adding sweetness and depth. This version is a direct descendant of that original, dialed in for modern palates with its balanced sweetness and potent kick.
You order this when dinner is done but the night is far from over. It is a staple in high-energy bars, late-night lounges, and anywhere you want to keep the conversation flowing. It is a pick-me-up that still feels like a proper cocktail, always welcome when you need a little extra something.
What it tastes like
Expect a bold hit of fresh coffee, softened by the rich sweetness of coffee liqueur and simple syrup. The vodka provides a clean, spirit-forward base, allowing the coffee flavors to shine without being overwhelmed. It finishes smooth, with lingering roasted notes and a pleasant bitterness that balances the sweetness.
Clocking in around 16 to 18 percent alcohol by volume after dilution, a single Andy Sachs’ Espresso Martini packs a punch. That is roughly three to four times the alcohol content of a standard 5 percent ABV beer, so pace yourself. It is a potent little number designed to keep you going, not to put you under the table.
The technique
Building this drink is all about the shake. Combine everything but the garnish in a shaker with plenty of ice. You are aiming for a quick, hard, and cold shake. Double strain into a chilled coupe to ensure a silky texture and that signature crema foam. The chilling of the glass is not optional; it keeps the drink colder longer.
The hardest shake you can manage is the key. You need to aerate that espresso and create a dense, lasting crema. Do not be shy with the ice or your arm strength; this is where the magic happens. A weak shake means a weak foam, and that is not what we are going for.
Ingredient Spotlight
The bottles that make or break this drink.
Vodka
- Use
- A good quality, neutral vodka. Something clean and smooth that will not compete with the coffee.
- Skip
- Heavily flavored vodkas or bottom-shelf options. They will detract from the delicate coffee balance.
- Why
- Vodka is the canvas here; it provides the spirit base without introducing too many other flavors. A clean base allows the coffee and liqueur to be the stars.
Fresh Espresso
- Use
- Freshly pulled, cooled espresso from good quality beans. Dark roast generally works best.
- Skip
- Instant coffee, cold brew concentrate, or old, stale espresso. The crema and fresh flavor will be lost.
- Why
- The espresso is the heart and soul of this drink. Its freshness provides the vibrant flavor and, crucially, the crema that forms the drink's iconic foamy top.
Three Variations
Three real ways bartenders riff on this drink.
Vodka Espresso
- The Original Blueprint
- Skip the coffee liqueur and simple syrup for a drier, more direct coffee and vodka hit. It is a pure, unadulterated caffeine and spirit combination that gets straight to the point.
Caramel Espresso Martini
- Sweet Indulgence
- Add a quarter ounce of quality caramel syrup to the shaker along with the other ingredients. It dials up the dessert factor, making it even richer and more decadent for those with a sweet tooth.
Spiced Espresso Martini
- Winter Warmer
- Infuse your simple syrup with a cinnamon stick or a few cloves, or add a dash of a coffee-friendly bitter like orange or chocolate bitters for a deeper, more complex flavor profile.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
White rum or even a clean aged tequila can work in a pinch for a different but still compelling spirit-forward coffee drink. The flavor profile will shift, but the core idea remains.
Increase simple syrup by 0.25 oz and add a dash of a dark bitter like chocolate or mole bitters for complexity, or a small amount of an amaro for a more herbaceous coffee note.
A small spoon of superfine sugar or a dash of agave nectar can substitute, but ensure it fully dissolves with a good shake to avoid grittiness in the finished drink.
A chilled rocks glass or even a small wine glass will serve the purpose. Presentation will differ, but the drink will still taste good, which is the main objective.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Andy Sachs’ Espresso Martini?
A Andy Sachs’ Espresso Martini contains 1.5 oz Vodka, 1 oz Fresh Espresso, 0.75 oz Coffee Liqueur, and 0.25 oz Simple Syrup, garnished with three coffee beans.
Is an Espresso Martini strong?
Yes, it is a spirit-forward cocktail with a significant amount of vodka and coffee liqueur, making it quite potent. Drink responsibly, as the caffeine can mask the alcohol content.
Is an Espresso Martini sweet?
It has a balanced sweetness from the coffee liqueur and simple syrup, but the strong espresso keeps it from being overly cloying. It is a good balance of sweet and bitter, designed to be palatable.
Can I make an Espresso Martini ahead of time?
It is best made fresh to preserve the crema and the vibrancy of the espresso. You can pull espresso shots and cool them in advance, but shake and serve immediately for optimal results.
What kind of coffee should I use for an Espresso Martini?
Use a freshly pulled shot of dark roast espresso for the best flavor and crema. The quality of your coffee directly impacts the drink's taste and its iconic foamy head.
Why does an Espresso Martini have foam?
The foam, or crema, is created by the vigorous shaking of the hot espresso with ice. It emulsifies the coffee oils and adds a luxurious texture and visual appeal to the drink.
What kind of vodka is best for an Espresso Martini?
A good quality, neutral vodka is ideal. It provides a clean base that allows the coffee and liqueur flavors to shine without adding competing or off-putting notes.
Is it a dessert drink or a pre-dinner drink?
It functions well as both. Many enjoy it after dinner as a spirited dessert, but its caffeine kick also makes it a popular choice for a late-night pick-me-up or a sophisticated after-work refreshment.
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