Created by the London bartender Dick Bradsell in the early 1980s, the Espresso Martini was, by his own account, a response to a customer who asked for something to wake her up and then knock her out. Vodka, fresh espresso, and coffee liqueur, shaken hard — four decades on, it is the defining cocktail of the modern bar's commercial peak.
"Wake me up, and then mess me up."
— the order that, by legend, started itThe Crema
The signature of the drink is the foam — a pale tan cap of fine bubbles that should float three coffee beans without sinking. It comes from one thing: fresh, hot espresso shaken hard against ice. The crema in the coffee, whipped with air, sets into a mousse.
Stale or cold coffee will not foam. Pull the shot moments before you build the drink, and shake longer and harder than feels reasonable — a full fifteen seconds. The foam is the difference between an Espresso Martini and a glass of cold coffee.
Building It
Vodka gives the backbone, coffee liqueur gives body and sweetness, and a small measure of simple syrup tunes the balance to the bitterness of your espresso. Some bartenders split the liqueur between a sweet one and a drier one for depth.
Combine everything with plenty of ice, shake hard, and double-strain into a chilled coupe so no shards of ice break the foam. Float three beans and serve it fast, while the crema is still alive.
Variations
The Espresso Martini gone smoky — mezcal for the vodka, woodsmoke through the coffee.
- 1 1/2 ozMezcal
- 1/2 ozCoffee liqueur
- 1 ozEspresso
The Espresso Martini on tequila — reposado's gentle oak warming the coffee.
- 1 1/2 ozReposado tequila
- 1/2 ozCoffee liqueur
- 1 ozEspresso
The dessert Espresso Martini — salted caramel folded into the coffee and the foam.
- 1 1/2 ozVodka
- 1/2 ozCoffee liqueur
- 1/2 ozSalted caramel