Ingredients
- 2 oz Vodka
- 1 oz Coffee Liqueur
- 1 oz Coffee (cold)
- .5 oz Sugar Syrup
Instructions
Prepare the Shaker:
- Fill a cocktail shaker with ice cubes.
Combine Ingredients:
- Add 2 oz of vodka, 1 oz of coffee liqueur, 1 oz of cold coffee, and 0.5 oz of sugar syrup to the shaker.
Shake:
- Shake the mixture vigorously to combine the ingredients and chill the cocktail.
Strain and Serve:
- Strain the mixture into a chilled cocktail glass.
Garnish (Optional):
- Garnish with a few coffee beans for an elegant touch.
Video
Notes
Estimated Nutrition:
Where it came from
London bartender Dick Bradsell created the Espresso Martini in 1983 at the Soho Brasserie. The story is that a young model walked up to the bar and asked for something that would ‘wake me up and then mess me up’. Bradsell delivered. The drink was originally called the Vodka Espresso, then the Pharmaceutical Stimulant, before settling on the Espresso Martini we know today.
It went mainstream in the 2000s, faded slightly in the 2010s as craft cocktails took over, then came roaring back from 2020 onwards. Three hundred thousand monthly searches in the US alone in 2025.
What it tastes like
Bitter coffee up front, sweet caramel coffee-liqueur in the middle, smooth vodka warmth on the finish. The signature is the foam: a creamy half-inch of crema sitting on top, made from the espresso oils and the air shaken into the drink.
Three coffee beans on the surface as garnish, traditional. The number is supposedly for health, wealth, and happiness. Mostly it just looks correct.
The technique
Pull a fresh single shot of espresso (30ml). NOT cold brew, NOT instant, NOT cooled coffee. The crema from the espresso shot is what makes the foam. Without it, the drink works but the crown disappears.
Combine 50ml vodka, 30ml fresh hot espresso, 25ml coffee liqueur, 10ml simple syrup in a shaker with plenty of ice. Shake hard for 15-20 seconds – longer than a typical cocktail. The shake is what builds the foam.
Double-strain into a chilled coupe or martini glass. Garnish with three coffee beans. Drink within five minutes – the foam settles fast.
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Ingredient Spotlight
The bottles that make or break this drink.
Espresso
- What it is
- A 30ml shot of espresso pulled from real coffee beans through a real espresso machine. Either freshly pulled (best) or made from a high-pressure stovetop Moka pot (acceptable).
- Why we use it here
- It is half the flavour and 100% of the foam. Cold brew has no crema and produces a flat drink.
- Drink Lab pick
- Whatever your local roaster does well. Medium-dark espresso roasts work best. Avoid super-light coffee – too sour.
- Substitute
- Strong stovetop coffee made hot, then briefly chilled before shaking. Pour the espresso while hot if making a single drink, before shaking – the temperature shift creates better foam.
Coffee Liqueur
- What it is
- Most often Kahlua (Mexican, rum-based, sweetest), or Tia Maria (Jamaican, slightly drier). Mr Black is the modern premium option, drier and stronger.
- Why we use it here
- Adds depth, sweetness, and structure. Without it the drink is a vodka coffee, and vodka coffee is sad.
- Drink Lab pick
- Mr Black if you want craft-bar quality. Kahlua if you want classic. Tia Maria if you find Kahlua too sweet.
- Substitute
- Skip the coffee liqueur and double the simple syrup – works in a pinch, but the depth is gone.
Variations
Espresso Martini riffs that earned their menu spot.
What if I don’t have…
Quick substitutions for when the bottle shop is closed.
Stovetop Moka pot. AeroPress works at a stretch. Instant coffee is a last resort and tastes like one.
White rum gives you a Carajillo-adjacent variation. Tequila is a bad idea here.
Double the simple syrup and add a teaspoon of cocoa powder. Not the same drink but rescues a craving.
5ml maple syrup, 5ml honey, or 5ml of any sweet liqueur (amaretto, Frangelico).
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in an Espresso Martini?
Why does an Espresso Martini have foam on top?
Is an Espresso Martini strong?
Can you use cold brew in an Espresso Martini?
What is the best vodka for an Espresso Martini?
Who invented the Espresso Martini?
Why three coffee beans on top?
How do you keep the foam from collapsing?
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