Espresso Martini

Dick Bradsell built it in London in the early 1980s, by his own account for a customer who wanted something to wake her up and then knock her out. Vodka, fresh espresso, coffee liqueur, shaken hard. It defines the modern bar's commercial peak, ordered by people who would never call themselves cocktail people. That is not a knock. A drink that popular is a drink that works.

The 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